Double-Boiled Chicken

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.

No additional tips available.