In a medium pot, bring 4 cups of water to a rolling boil. Add 3 slices of fresh ginger and 1 chopped scallion (whites only) to infuse flavor.

Carefully lower the chicken drumsticks into the boiling liquid, ensuring they’re submerged. Bring back to a boil, then cover and simmer for 10 minutes.

After 10 minutes, turn off the heat and let the chicken sit covered in the hot water for another 15 minutes.

Check for doneness by piercing the thickest part of a drumstick and ensure juices run clear.

Remove the chicken from the pot and transfer to a bowl of ice water for about 5 minutes.

In a skillet, heat 3 tablespoons of vegetable oil over medium-low heat. Add fried scallion whites and sauté until crispy.

Transfer the crispy scallion whites to a bowl; in the same skillet, add light soy sauce, sugar, and ½ cup of reserved cooking water. Bring to a gentle boil.

Add minced ginger and chopped scallion greens to the pan. Stir well and adjust seasoning as needed.

Pour the ginger scallion sauce over the shredded poached chicken on a serving plate.