Specific steps:
Step 1: cut garlic into powder, and wash shallots and coriander into powder.
Step 2: Put them in a bowl and microwave them for 30 seconds. After their fragrance wafts out, add a little sugar, add a proper amount of scallop sauce or American sauce, and drop one or two drops of sesame oil and mix well.
Step 3: Slaughter the bought chicken, pluck and gut it, wash it and cut off its feet.
Step 4: Add water, aniseed, star anise, scallion, ginger slices, garlic cloves and cooking wine into the pot.
Step 5: put the chicken in when the water is boiling, and it is best that the water does not pass through the whole chicken.
Step 6: Take the chicken out of the pot immediately after boiling the water, and soak it in ice boiling water for a while, which will make the chicken skin firmer, the water quality in the chicken will not be easily lost, and the cooked chicken will be more smooth and tender.
Step 7: Then put the chicken back into the pot, cover the pot and continue to cook for 3 minutes (3 minutes refers to the time when the water boils).
Step 8: Turn off the fire and stew for 45 minutes after the water boils, so that the chicken will become tender and smooth.
Step 9: When the time is up to 45 minutes, the boiled chicken is ready. Don't worry at this time. Another trick is to take the chicken out and soak it in ice boiling water for 10 minute, so that the chicken skin will shrink when it meets cold water, which is not only smooth but also as tight and elastic as in a restaurant.
Step 10: Finally, take out the chicken and drain it. Cut the whole chicken into small pieces, put it on a plate and dip it in some seasoning when eating. Unique taste and endless aftertaste.