In a medium pot, add the cold water, chicken drumsticks, ginger, green onions, garlic, Shaoxing wine (optional), and salt. Bring to a boil over medium-high heat, then turn the heat down to low and keep it at a gentle simmer.

Cook the chicken for 9-12 minutes until just cooked through (the juices should run clear when poked with a chopstick or knife, or the internal temperature should reach 165°F). Reserve some of the poaching liquid for the sauce, then immediately transfer the drumsticks to a bowl of ice water to stop the cooking. Once cooled, shred the chicken with your hands, discard the bones, and transfer the chicken to a plate.

In a small saucepan, add the avocado oil, ginger, and garlic and cook over medium heat for 5-8 minutes until the garlic is golden brown and crispy.

Use a slotted spoon to strain out the garlic and ginger, then transfer the oil to a medium bowl. Save some of the crispy garlic for garnish and discard the ginger.

Add the soy sauce, oyster sauce, chicken broth (reserved from the poaching), sugar, and salt to the garlic oil and mix well.

Warm the chicken in the microwave for 10-20 seconds, being careful not to overcook it since we’re just heating it up. Pour the garlic oil sauce over the chicken and mix well.