If people living in Nanping have relatives and friends from other places coming over, the first thing they think of is to take them to Nanshan to eat spring water chicken.
For outsiders who do not dare to eat spicy, the reason why they talk about eating spring water chicken without shirking is because at least half of the people listen to the name of spring water chicken and think it is light chicken soup. Then, against a pot of spicy chicken with peppers floating on the red oil, the heart began to beat faster and the tip of the nose sweated.
Spring water chicken is selected on the spot, killed and eaten, and the freshness is appropriate. Correspondingly, the time on the table is relatively long, so be sure to be patient enough. The moment the chicken touches the tip of the tongue, you know that the wait is definitely worth it.
While waiting for the protagonist Spring Water Chicken, chicken offal and chicken blood will be on the first, commonly known as "one chicken three eat". Chicken offal needs to be fried on a high scale, and it will come out of the pot very quickly, otherwise the chicken liver and chicken intestines will be old, affecting the taste. This is the "stir-fried chicken offal with pickled peppers". Chicken blood is not afraid to cook, in Chongqing, although the hot pot is all duck blood, but it has always been cold pot under the blood, the more boiled the more tender. A simple bowl of green vegetables and chicken blood soup is also delicious and unwanted. This is "chicken serum soup".
But don't roar a bowl of soup and two bowls of rice to eat swollen, the highlight of the spring water chicken will be on the table immediately.
The hot spring water chicken on the table shows the characteristics of soil, coarseness and miscellaneous to the fullest, and it is really not suitable for survival under the filter of your mobile phone.
But it tasted good, the chicken skin was flexible, the chicken was tender, the chicken fat was flowing hurriedly in every corner, and you couldn't find a barren hard wound on this chicken. A piece of chicken wrapped in red oil is eaten in the mouth, and no matter which angle it is chewed, it is naturally delicious and juicy, which is the best compliment for a chicken.
To talk about the origin of the spring water chicken, there is a small story.
In the mid-1980s, most of the Nanshan people mainly planted flowers, and a villager named Li Renhe, in addition to growing flowers and vegetables, also opened a "Yidianzi" (Chongqing dialect, meaning instant food shop) for tourists traveling from the south to the north to eat some home-cooked food to fill their stomachs. Because there is a deep well in the backyard of the restaurant, the water comes from the mountain spring, so it is named "Spring Water Food Shop".
Until 1993, he was chatting with friends about how to eat chicken one day, so he tried to grab a chicken from the cage, slaughtered and washed it, cut it into small pieces, sprinkled with salt, ginger, and fried with 80% hot canola oil. After a few minutes, pour out part of the oil, add a certain proportion of spring water and a dozen kinds of condiments such as peppercorns, dried peppers, garlic, tempeh, rock sugar, etc. that have been crisped in advance, and simmer for about 20 minutes to finish. As a result, the taste and texture are quite good, and I have conquered myself and my friends as soon as I came, so I plan to use this dish as the restaurant's signature dish for everyone.
In order to confirm the name of the dish and the address of the store, Li Renhe simply took the name of his shop, and in this regard, a dish with the characteristics of "hemp, spicy, hot, fresh, fragrant and tender" ——— "Spring Water Chicken" came out.
As soon as the dish was launched, it was highly sought after by diners because of its unique ingredients, spicy flavor, crisp and refreshing taste, and affordable price.
Want to eat it? Come on, come and make a whole bowl yourself, it's still very suitable!
Ingredients: 1 rural chicken, salad oil (vegetable oil), dried green peppercorns, pickled peppers, dried chili peppers, pickled ginger, Pixian watercress, ginger, garlic, tempeh, spring onion, white sesame seeds, cooking wine, monosodium glutamate, pepper, sugar, salt, soy sauce, fresh soup (mineral water).
Method: 1, the live chicken slaughtered and scalded to remove the internal organs, clean, cut into a suitable size of the block, rinse the blood with water and add ginger, garlic, cooking wine, salt yard flavor.
2: Chop the watercress and pickled sea pepper, cut the dried sea pepper into knots, cut the tempeh into fine grains, cut the ginger and garlic into granules, cut the spring onion into green onions, and fry the white sesame seeds.
3: Pour half a pound of oil into the pan on the fire, pour in the chicken nuggets when the oil is about 50% hot, fry it slightly and set aside.
4, put oil in the pot, when the oil is 70% hot, fry the dried sea pepper festival to be crispy, then fry the dried green peppercorns, then stir-fry the watercress, pickled pepper, tempeh, ginger, garlic for stir-frying, fry into one into the oil red, crispy flavor when the soup, pour in the chicken nuggets, put in cooking wine, sugar, pepper, salt, soy sauce to cook until the chicken nuggets are cooked, add MONOS glutamate, drizzle with sesame oil, pour into the pot, sprinkle white sesame seeds, green onions.
Source: Chongqing circle WeChat public account, Kyushu dock WeChat public account