Poached Chinese Chicken with Ginger Scallion Sauce

In a medium pot, add chicken drumsticks, cold water (just enough to cover the chicken), ginger, scallions, shaoxing wine, 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.
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, white parts of scallions, and ginger. Cook on medium heat for 5-7 mins until browned and fragrant. Use a slotted spoon to strain out the white parts of scallions and ginger but keep the oil hot on the stove. In a heatproof bowl, add 1 tablespoon finely chopped scallions (green parts only) and pour the hot oil over it to let it sizzle. Add soy sauce, oyster sauce, water, sugar, salt, and mix well.
If the chicken is cold, heat in the microwave until warmed but not hot. Pour the ginger scallion soy sauce over the chicken and mix well. Serve the chicken with white rice and your choice of veggies.