1. After killing the three yellow chickens, deal with their internal organs, wash them with water, put them into the pot, add ginger, green onions and cooking wine, and boil them over a medium heat for about five minutes (the time depends on the size of the chicken. If the chicken is a little bigger, it will take longer) and then turn off the fire
2. Cover the pot cover and soak for 40-50 minutes. After soaking the chicken, take it out and put it in the cool boiled water to keep the chicken skin tender and smooth
3. Put a small amount of oil in the pan. When the oil temperature is 30%, put the pepper, naphthalene and star anise into the pan to fry. Fry the water until the water becomes dry and cool
4. Chop into small pieces. Put the chopped chili powder into a heat-resistant bowl and add proper amount of Douchi
5. Heat the oil in the pan. Turn off the fire when the oil temperature rises to smoke. When the temperature drops to 80%, pour the oil into the chili powder and soak it
6. Mash ginger and garlic with garlic masher, and cut scallion into scallion
7. Put the mashed ginger and garlic in a bowl, add vinegar, soy sauce, sugar and other seasonings, stir evenly, and then filter out the residue of garlic and ginger with a sieve
8. Mix the red oil on the noodles into the mixed juice, and finally sprinkle sesame seeds. The sauce of this water chicken is made. (if you have peanuts, you can add some peanuts. It will be more fragrant)
9. Cut the chicken into pieces of appropriate size, put them in a bowl, sprinkle with chili oil, and sprinkle with scallion