Angelica Ginger Sesame Oil Chicken

Cut the chicken drumsticks into two sections, place them in a bowl, add 1/3 teaspoon of salt, 1/3 teaspoon of pepper, 1 tablespoon of brandy, and 1/2 tablespoon of cornstarch, mix evenly by hand, and let sit for 20 minutes;

Slice the ginger with the skin on and set it aside. You can use more ginger if you like. If you are sensitive to spice, you can reduce the amount appropriately, but not too much, otherwise the soup will lose its meaning.

Soak and wash the black goji berries in cold water.

Heat oil in the pan, add ginger slices, increase to medium-high heat, fry the ginger until slightly browned, then remove and set aside.

Pan-fry the lower part of the chicken drumsticks on both sides until golden brown, then remove from the pan and set aside.

Also fry the upper part of the chicken drumsticks until golden brown, then remove and set aside.

Cook ginger and chicken drumsticks in the same pot, adding 1 heaping tablespoon of black goji berries, 4 slices of angelica, a finger-sized piece of codonopsis, and 4 slices of astragalus.

Add 3 tablespoons of sesame oil, give it a few stirs, pour in 1/4 cup of brandy, add enough water to cover the ingredients, add 4 red dates, and bring the soup to a boil over high heat;

Reduce to low heat, cover the pot, and simmer for 20 minutes. Uncover, add 1 teaspoon of refined salt and 1/2 teaspoon of ground pepper, stir slightly, and it is ready to enjoy.