Add green onion, ginger, garlic, fennel, bay leave and anise with the cold water in a wok. Heat the wok and cook the chicken breast until boiling.
Pour off the water and wash off the floating foam on the chicken breast surface. Add clear water, cooking wine and spices in the wok and cook until boiling. Then, turn the fire down. Continue to cook it under low heat for 10-15 minutes.
Remove the chicken breast in a bowl, let them cool for a while. Then, put them in a large fresh-keeping bag and crush them with a rolling pin.
Pour the chicken into the bread machine and adjust to the fry mode or jam mode.
Add all the sauce ingredients in a bowl and mix well. Slowly add the sauce to the chicken and mix well until the chicken has the best taste.
Cool the chicken floss and loading it in a container or serve with porridge or bread.