Rinse the chicken in cold running water and pat it dry with some kitchen roll. Rinse the rice and soak it in one litre of cold water for one hour. Drain, rinse under running water, then mix the rice with the ginseng root, jujubes and garlic cloves. Stuff the chicken with the rice mixture. Close the cavity with the skin flap. You can close it by sewing it, if you wish. Put any leftover rice in a large, heavy pot. Place the chicken in the saucepan and cover with cold water. Cook on a medium-high heat for 30 minutes. Reduce the heat to medium and cook for a further 40 minutes until the chicken is cooked and the rice is soft. Occasionally ladle some broth over the chicken. Add more water if necessary. Remove from the heat when the chicken is ready. While it is cooking, combine everything for the sesame sauce. Finely chop the onion and the jalapeno for the sweet and sour sauce, then add the soy sauce, vinegar and honey. Place the chicken in a serving bowl and ladle the broth over it. Sprinkle with chopped spring onion and ground black pepper. Serve with kimchi, the dipping sauces and a little flaked salt on the side.