In a jar, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, white pepper, dark brown sugar, salt, star anise, cinnamon, cloves, and ¾ cup water. Shake to mix thoroughly and set aside for at least 4 hours.

Bring 6 cups water to a boil in a large heavy-bottomed pot.

As the water heats, pierce the thickest part of each chicken drumstick with a small knife. (Avoid piercing the skin, which will cause it to detach from the meat.)

Once the water comes to a boil, add the drumsticks to water, making sure each one is fully submerged. Blanch for 1.5 to 2 minutes. Remove the drumsticks and let drain. Pour out water.

Heat a large sauce pan over medium heat. Add the oil. Add the ginger and garlic and stir fry for 1 minute.

Add the water (½ cup) and stir the ingredients. Cover and simmer for 1.5 to 2 minutes

Add half of the sauce to the wok, followed by the drumsticks. Make sure each one sits in the sauce and pour the rest of the sauce on top of the drumsticks.

Lower the heat, then cover and simmer for 10 minutes.

Uncover and flip the drumsticks. Cover again and let simmer for 1.5 to 2 minutes.

Uncover and turn heat to high to reduce the sauce and concentrate its flavor. Baste the tops of drumsticks. Cook, basting occasionally, until the chicken reaches an internal temperature of 165°F. Note: Turn the heat down if the sauce is cooking down faster than the chicken. If top of the chicken isn't cooking quickly, cover the chicken and check temperature regularly (e.g. every 2 minutes) until all sides of chicken reach 165°F.

Turn the heat off and plate the drumsticks. Pour some sauce into small bowls to serve with the chicken.