Wash Sanhuang chicken, wash onion, coriander, ginger and garlic, cut onion and coriander into 0.3cm diced peas, and cut garlic and ginger into 0.3cm diced peas for use. Take a clean cauldron, boil it with clear water, add cooking wine, tie the whole onion, pat ginger slices (if you have turmeric, you can put some turmeric in it, so the cooked chicken skin is yellow and attractive, and the supermarket sells turmeric powder), and then put the whole chicken in boiling water until the skin is tight. (Be careful not to turn on the fire too much to keep the chicken skin intact) Prepare a basin of water with ice cubes, slowly remove the chicken and cool it in ice water. Then put the cooled chicken in boiling water and cook for 2 to 3 minutes (the fire should not be too big). Take out the chicken and cool it in ice water. Just do it three times. Brush the cooled chicken skin with sesame oil, chop it into small pieces and put it on a plate.