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Cut the ginger into thin slices about ⅛-inch thick.
In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, white pepper, dark brown sugar and salt. Taste and adjust flavors as needed.
Bring the water to a boil in a wok or large heavy-bottomed pot.
Heat the wok until it's dry. Add the oil. Add the ginger and garlic and stir fry for 1 minute to bring out the aromatic flavors.
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. Basting the tops of drumsticks to give them even more color. Cook for 5 to 6 minutes, basting occasionally. Chicken is cooked once it has an internal temperature of 165°F.
Turn the heat off and plate the drumsticks. Pour some sauce in a sauce dish to serve with drumsticks.