Add the onion chunks, napa cabbage, and shiitake mushrooms into the pot.

Sprinkle with salt and pour in the mushroom water.

Bring to boil and simmer over medium‑low heat for 10 minutes.

With 1–2 tablespoons of oil, fry the ginger shreds until golden, then set aside.

Using the same pan, sear the chicken legs over medium heat, starting with the skin side down.

Halfway through, add the remaining ginger, garlic, and scallion whites, and pan‑fry together until golden.

Once the chicken skin is nicely golden browned, flip to the other side and sear just until the color changes—no need be fully cooked.

By now, the napa cabbage should be tender already.

Add angelica, crushed white peppercorns, goji berries, the pan-fried ginger, scallion, and garlic, then cover with the chicken legs on top.

Drizzle in one tablespoon of the leftover aromatic chicken oil from the pan.

Simmer gently over low heat for 15 minutes.

Pour in the rice wine at the last 5 mins left

Once it's done cooking, simply top it with the fried ginger shreds and its ready!

Using the leftover chicken fat, add scallion greens and chili, gently heat it up over low heat.

Once the oil begins to bubble, pour in 1–2 tablespoons of soy sauce.

Cook for about 10 seconds, then remove from heat and served with the chicken pot!

Enjoy!