Shanghai Chicken Fingers is a dish that you can find and order in almost any pub in Romania.
I have no idea why it’s called Shanghai but I suppose that are actually from Chinese cuisine with some modifications to be served in Romanian pubs.
Sunt de fapt niste fasii de cane de pui pane, moi, gustoase si aromate.
You can serve them as such, for dinner or with your favorite side dish.
It will also save you when you need a fast warm appetizer because they are so flexible. Going well with any beverage, alcoholic or not, hot or cold and also with any kind of sauce.
Sunt foarte usor de preparat si foarte spornice pentru ca iti pot iesi cam 20 de bucatele dintr-un piept de pui obisnuit.
- 400 gr piept de pui fara os sau fileuri de pui
- 3 oua
- 3 lingurite amidon
- 1 lingurita sos Worchestershire
- 3 lingurite sos de soia
- ½ lingurita piper negru măcinat
- 1 lingurita mustar clasic sau dulce
- 6 lingurite faina alba 000 sau 650
- 3 linguri susan
- 1 lingura apa minerala
- ulei pentru prajit
- Mix well all ingredients ( apart of chicken ) in a bowl adding extra soda if needed, to obtain a pretty liquid batter.
- Cut the chicken breast into strips about the size of a finger. You should get 15-20 pieces. Salt a bit.
- Dip in batter and deep fry in unflavored vegetable oil for 5 minutes or 3 minutes on each side if you use less oil, at low-medium heat.
- Scoate-le pe un prosop de hartie.
- If batter remains, don't waste it! You can fry any fruit or vegetable in this. ( cabbage, apple,parsley..)