Head to Ming's Wok at Panampilly Nagar to taste the perfect 'Drums of Heaven'
The dish, delectably called the ‘Drums of Heaven’, is served at the Ming’s Wok in Panampilly Nagar and has bowled over the pallets and hearts of foodies.
The dish, delectably called the ‘Drums of Heaven’, is served at the Ming’s Wok in Panampilly Nagar and has bowled over the pallets and hearts of foodies.
The dish, delectably called the ‘Drums of Heaven’, is served at the Ming’s Wok in Panampilly Nagar and has bowled over the pallets and hearts of foodies.
The youngsters at Kochi are currently obsessed with a ‘tower’ made of juicy and spicy chicken drumsticks. The dish, delectably called the ‘Drums of Heaven’, is served at the Ming’s Wok in Panampilly Nagar and has bowled over the pallets and hearts of foodies.
Six juicy pieces of chicken drumsticks, coated in delicious marinade and cooked to perfection, are inserted on a spike and served on a rectangular platter covered with refreshing salad. Tender lollipops are chosen to make the dish as it enhances the flavour and texture of it.
The eatery insists on highlighting the unique flavour of the dish. So the chicken drumsticks that are required for only single service are prepared and do not stock up their freezers with marinated chicken. The chicken pieces are marinated in a special marinade made of salt, pepper and schezwan sauce. The marinated drumsticks are kept for at least an hour, allowing the chicken pieces to soak up the spicy flavour of the special marinade.
The chicken pieces are then dipped in beaten eggs mixed with edible food colour and rolled in a coating made with gram flour, corn flour, red chilli paste, salt and ginger-garlic paste. The coated chicken drumsticks would be allowed to rest for a few minutes before deep frying it into golden brown in hot sunflower oil. The heat of the oil should be maintained and the chicken pieces would be flipped frequently, using a spatula, inside the wok to prevent the coating from getting burned. The crispy fried drumsticks would be finally mixed well in a spicy sauce before they are stacked perfectly on the spike. The sauce, which has a good hit of spice, is prepared by sautéing celery, spring onions and a bit of sugar in schezwan sauce, made in – house using ground dried chillies, and oil.
The spike with 6 amazingly cooked, delicious chicken drumsticks rests on a bed of fresh salad of julienned cabbage and carrots, which is dressed to perfection.