Drums of Heaven is a Chinese Starter dish with Chicken lollipops tossed in Schezwan sauce. It’s my husband weekend favourite! Try out this recipe and I’m sure it will be your favourite too!


Marination Time : 3-4 hours

Preparation Time : 30 minutes 

Serves : 4 persons 

Ingredients :

For chicken drums :

Chicken lollipops : 8-10 pieces *You can buy ready made lollipops which is basically wing pieces given the shape of lollies from the supermarket or else you can use leg pieces or any other pieces too.

Egg : 1

Ginger garlic paste : 1 tablespoon

Vinegar : 2 tablespoons 

Soya sauce : 1 teaspoon 

Chili sauce : 1 teaspoon 

Black pepper powder : 1/4 teaspoon 

Salt as per taste 

Red natural food colour : 2 drops (optional)

Cornflour : 3 tablespoons 

Refined oil for deep frying 

For Schezwan sauce :

Green Capsicum / Bell pepper : 1, finely chopped

Onion : 3, finely chopped 

Spring onion : 1/2 cup, finely chopped 

Garlic : 5 cloves, finely chopped 

Ginger : 1 inch piece, finely chopped 

Green chillies : 2,finely chopped 

Tomato sauce : 2 tablespoons 

Chili sauce : 1 tablespoon

White vinegar : 1 teaspoon 

Pepper powder : 1/4 teaspoon 

Refined oil : 2 tablespoons 

Soya sauce : 1 teaspoon 

Cornflour : 1 tablespoon 

Salt as per taste 

Water as required

Method :

For the chicken drums :

Marinate the chicken pieces with egg, salt, pepper, vinegar,  chili sauce, soya sauce and the natural red food colour. Keep it in the refrigerator for 4-5 hours. A minimum of 1 hour Marination is desirable or you can also marinate it overnight.

Now heat oil in a kadhai or pan. Add cornflour to the marinated chicken and mix well. Deep-fry fry the chicken pieces on medium heat until golden brown. Drain excess oil in a kitchen towel. You can serve the chicken lollipops just as it is with the tomato sauce. For making Drums of Heaven we will have to toss the chicken lollipops in the Schezwan sauce.

For the Schezwan sauce : 

Heat oil in a wok or pan. Add in the chopped ginger, garlic, onion and capsicum. Stir fry on high flame. Add in half of the spring onions, green Chili, tomato sauce, soya sauce, chili sauce, vinegar, pepper powder and salt. Mix the cornflour in half cup of water and add it to the sauce. Toss in the chicken pieces. Mix well and remove from flame. 

Garnish with spring onion and serve hot.

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