You can make it yourself without additives: 1. Put clear water in the basin (the amount of water should not exceed the whole chicken) and add ice cubes for later use. 2. Pick up the whole chicken soaked until it is just cooked and hot, soak it in ice water until there is no hot air, pick it up, filter out the water and cut it into pieces.

This is Cantonese-style boiled chicken. The sudden cooling of chickens with high fever will make their skin tough. The key is that the chicken should not be overcooked, otherwise the chicken skin will be overcooked or even rotten, and the toughness of the chicken skin will not be achieved.