Using kitchen scissors, cut along one side of each chicken drumstick. Carefully remove the bone, taking care to leave the skin intact—this will make the chicken easier to eat and allow it to absorb more flavor.

Place the boneless drumsticks in a large bowl. Add the ginger, minced garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of honey.

Use your hands to mix everything thoroughly, ensuring each piece of chicken is completely coated in the marinade.

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

While the chicken is marinating, prepare the glaze.

In a small bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, a pinch of black pepper, and 50 ml of water.

Stir with a spoon until everything is well combined. Set this sauce aside for later.

Place a non-stick or cast-iron skillet over medium-low heat and let it preheat.

Add 1 teaspoon of cooking oil. Take the marinated drumsticks from the fridge and place them in the pan with the skin-side down.

Pan-fry for about 5 minutes, or until the skin is golden brown and crispy. Flip the drumsticks over and cook the other side for another 3 minutes, until the surface is cooked through and has some nice color.

Pour the prepared glaze sauce into the pan, stirring to coat all the drumsticks evenly. Once the sauce starts to bubble, cover the pan with a lid and let the chicken simmer over medium-low heat for 5 minutes.

Remove the lid, turn the heat up to high, and let the sauce boil rapidly. Stir frequently and cook until the sauce has reduced and thickened into a glossy glaze that clings to the chicken.

Scoop a generous portion of freshly cooked rice into a bowl. Place the glazed chicken drumsticks on top (you can leave them whole or slice them into smaller pieces). Drizzle any remaining glaze from the pan over the chicken and rice, and serve immediately.