In a medium pot, add chicken drumsticks, cold water (just enough to cover the chicken), ginger, garlic, scallions, 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, half covered with a lid, until just cooked through (if you stick a chopstick or knife, juices should run clear). Save 1-2 tablespoon of poaching liquid for later. You can also save the broth for future use.

Once the chicken is cooked through, immediately transfer chicken drumsticks to a large 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 heat-proof bowl, add chili flakes, green onion, sesame seeds, grated garlic, and sugar. In a small pot, heat avocado oil until hot but not smoking (about 350F). Pour hot oil in the bowl to sizzle the aromatics. Add soy sauce, chicken broth, and salt and mix well to incorporate. Set aside.

If you want to warm up the chicken, microwave for 15-20 seconds. Pour the soy chili oil sauce over the chicken and mix well. Garnish with chopped scallions. Serve the chicken with white rice and your choice of veggies.