In a medium pot, add chicken drumsticks, cold water (just enough to cover the chicken), ginger, scallions, shallot, shaoxing wine (optional), and salt. Bring water to a boil then turn down the heat to low until water is simmering. Cook chicken for 8-10 mins until just cooked through (if you stick a chopstick or knife, juices should run clear).

Once the chicken is cooked through, immediately transfer chicken drumsticks to a bowl of ice water to stop the cooking process. Once cooled down, shred the chicken with your hands and transfer chicken to a plate.

In a small saucepan, add neutral oil, shallot, garlic, and ginger. Cook on medium heat for 6-8 mins until shallot and garlic is browned and crispy. Use a slotted spoon to strain out shallot, garlic, and ginger and transfer the oil to medium bowl. The remaining oil should be about 3-4 Tbsp. Save some of the crispy shallot and garlic for garnish later but you can discard the ginger. Add soy sauce, oyster sauce, water, sugar, salt, and mix well.

Warm up the chicken in the microwave for 30 seconds. Pour the shallot oil sauce over the chicken and mix well. Garnish with crispy shallot, garlic, and chopped scallions. Serve the chicken with white rice and your choice of veggies.