Start by filling a large pot with 6 cups of water and bring it to a rolling boil over high heat.

Once the water is boiling, carefully add the chicken drumsticks, ginger slices, and the white parts of the scallions into the pot. Allow the mixture to return to a boil, then reduce the heat to medium and let it simmer for 10 minutes.

After the 10 minutes of simmering, turn off the heat and cover the pot with a lid. Let the chicken sit in the hot water for an additional minute.

While the chicken is resting, prepare an ice bath by filling a large bowl with ice and cold water. Once the chicken has finished resting, carefully remove the drumsticks from the pot and submerge them in the ice bath.

While the chicken cools, grab a mixing bowl and combine olive or sesame oil, low sodium soy sauce, coconut sugar, a few tablespoons of the reserved chicken water, chopped ginger, and the green parts of the scallions. Stir until the sugar dissolves.

Once the chicken is cool, take it out of the ice bath and shred it into bite-sized pieces on a serving plate. Drizzle the prepared sauce over the shredded chicken.