Wipe the chicken drumettes with paper towels.
Heat the cooking oil in a frying pan.
Lay the chicken drumettes in the hot oil in a single layer.
Cook the chicken over high heat until the skins are browned.
Give the chicken drumettes quarter turns to brown the all sides evenly.
Turn down the heat to medium.
In a small bowl, stir together the grated ginger, sugar, rice wine, vinegar and soy sauce, and pour over the chicken in the pan.
Braise the chicken in the sauce, uncovered and turning them over every few minutes, until the sauce is thick and reduced to about three tablespoonfuls.
Scoop out the chicken fillets and transfer to a shallow serving bowl.
Spoon the remaining sauce over the chicken.
Sprinkle in the scallions, and serve.