Double-Boiled Chicken

Directions

1. 1
   Set a cake rack in a large stockpot, add 3 inches of water and bring to a boil.
2. 2
   Rub the chicken all over with the salt, then rinse well.
3. 3
   Put the chicken, breast side up, in a large heatproof bowl.
4. 4
   Add the gizzard, neck, dates and boxthorn seeds.
5. 5
   Set a heatproof plate on top of the bowl to seal it, and carefully set the bowl on the rack in the pot.
6. 6
   Cover the stockpot and boil over high heat until the chicken is very tender, about 4 hours; replenish the stockpot as necessary with boiling water.
7. 7
   Carefully remove the bowl with the chicken from the stockpot.
8. 8
   Using a fork, pull the chicken from the bones and remove the skin; place in 4 soup bowls.
9. 9
   Pour the juices on top along with the dates.
10. 10
    Serve with small bowls of soy sauce, for dipping.