Chongqing Quanshui chicken was popular in Chongqing in the 1990s because of its spicy taste and tender chicken. It is very much in line with the tastes of the people of Chongqing, and it is deeply loved by the people of Chongqing.
During the popular period, there was a street in Nanshan, Chongqing that sold spring water chicken shops, Nanshan farm houses all had spring water chicken as the main dish, and there were more than 120 shops selling spring water chicken in the whole of Chongqing Nanshan.
As for the origin of the name Spring Water Chicken, there are two legends.
First, there was no running water in Nanshan at that time, and the water used was mainly spring water.
This dish was named when it became famous, and I thought the word spring sounded good, and at the same time commemorated this spring water of Nanshan. So take the name.
Chongqing is difficult to climb the mountain spring
In fact, almost no water is added to the entire cooking process.
Second, when cooking spring water chicken, use mountain spring water as the main seasoning, and highlight the deliciousness of chicken with the taste of mountain spring water.
Both legends later used local free-range native chickens, and the selection of ingredients was the need for native chickens.
Chongqing Nanshan is located in a mountainous area, the mountain has a spirit, and the delicious taste of the farmed chicken is the key to the fame of this spring water chicken.
I personally ate the local spring water chicken, Chongqing urban spring water chicken, and read a lot of promotional materials.
I'm more in agreement with the first statement. Because the spring water chicken hardly needs to add water during the cooking process, it is the specialty of this dish.
Using spring water as the main cooking ingredient is a gimmick. Of course, it is only my personal understanding and opinion of this dish.
To prove my point of view, I can only introduce in detail the spring water chicken I know for everyone to taste and let everyone judge.
Chongqing spring water chicken
<h1 class="pgc-h-arrow-right" > introduction:</h1>
Spring water chicken is a Chongqing jianghu dish.
This dish is bright red in color, heavy and spicy, and is a dish of oil-soaked chicken.
The finished dish is almost no soup, all oil soaked chicken, so the whole dish is spicy and rich.
At that time, there were two dishes in Chongqing that used chicken as the main ingredient, spicy chicken from Gele Mountain and quanshui chicken from Nanshan.
Both dishes come from local farms, and I wonder if it was the Chongqing municipal government that was developing the rural economy and encouraging the farms to introduce specialties. Dishes developed by local people according to local characteristics.
The Spring Water Chicken is made from the local free-range rooster in Nanshan, which is delicious and tender. With this chicken, the dish was half successful. Because the ingredients are of high quality.
Then fried in heavy oil, a chicken weighing three or four pounds, needs a pound of rapeseed oil. One or two peppercorns, half a pound of pickled peppers pickled ginger, two or two peppers.
Use the moisture of its own ingredients to fry the chicken and season it.
After the pot is out of the pot, the dish has very little moisture, the soup is very little, and the chicken is soaked in oil.
<h1 class="pgc-h-arrow-right" > spring water chicken:</h1>
——Main materials:
Main ingredients: 2000 grams of free-range rooster
Native chicken
Main seasoning: rapeseed oil 500 g, Peppercorns 50 g, Dried Chili Pepper 100 g, Pickled Ginger 100 g, Pickled Chili Pepper 150 g, Pixian Watercress 50 g
Other seasonings: ginger, onion and garlic, cooking wine, soy sauce, dark soy sauce, pepper, monosodium glutamate, salt, sugar,
--Material handling:
1, after slaughtering the baby rooster, rinse clean, remove the fascia, rinse clean, chop into pieces, chicken pieces two centimeters square.
Chicken nuggets
2: Add a little salt, ginger and shallot juice, cooking wine and marinate the chicken nuggets.
3: Wash and cut ginger slices, green onion and garlic, and garlic grains.
4: Cut the ginger and chili pepper into coarse grains and set aside.
Chopped peppers
——Production process:
1: Heat the oil at 50% heat and add the peppercorns.
Peppercorns go first
2: Stir-fry the chicken.
Chicken under the pan
3: Stir-fry chicken slightly yellow, add dried chili peppers, chopped ginger, chopped chili peppers, Pixian watercress.
4: Stir-fry over medium heat, stir-fry the pickled pepper, Pixian watercress color, and simmer for a minute when the aroma is overflowing.
Under the seasoning, stir-fry the aroma and stir-fry out the color
5: Add MSG and a little sugar to taste and then cook.
Spring water chicken
<h1 class= "pgc-h-arrow-right" > blunt experience:</h1>
1, the choice of chicken, high-quality ingredients is the basis of the success of the dish, spring water chicken must use free range rooster, the meat is delicate and delicious.
2, heavy oil, four pounds of chicken nuggets need a pound of rapeseed oil.
3: Heat 50% of the rapeseed oil, add one or two peppercorns. That is to say, we use pepper oil to fry chicken, spicy and spicy, hemp in front, hemp taste first.
This process should pay attention to the oil temperature can not be too high, the oil temperature is high, the peppercorns under the pot will be paste, bitter. You have to start all over again.
4, chicken under the pot, the chicken itself moisture, plus marinated cooking wine, stir-fried until the chicken is yellowish, at this time the chicken has been cooked, and then add pepper, Sichuan kimchi, Pixian watercress, to give the chicken a superficial taste.
5, stir-fried pickled pepper, Pixian watercress color, the overall color is red and bright, the flavor of the condiment will also come out, at this time we add a little MONOS glutamate, sugar seasoning, and evenly can be out of the pot.
<h1 class="pgc-h-arrow-right" >questatic answers:</h1>
1. Add a little MSG to the seasoning, but do you not add chicken essence? Will it not taste fresh?
A: No. Cooking chicken dishes, I personally use chicken essence MSG very little. The umami taste of chicken essence MSG will deprive the chicken itself of its umami taste and cannot highlight the taste of the chicken itself very well.
The chicken itself is delicious. Therefore, when cooking chicken dishes, in order to highlight the taste of the ingredients themselves, chicken essence MSG is put very little.
<h1 class="pgc-h-arrow-right" > summary of dishes:</h1>
Chongqing Quanshui Chicken finished dish color red, chicken spicy, tender, is a traditional Chongqing Jianghu dish.
An important feature of this dish is that the chicken is soaked in oil, the soup is very small, and the whole chicken is almost completely soaked in oil.
The whole taste, spicy and thick, slightly sour, a little sweet is the aftertaste.
Spring water chicken from the beginning of the last century, to the present nearly 30 years, Chongqing chefs have a variety of stir-frying.
Because of the word spring water, many chefs add mineral water when making it.
After I ate the Nanshan Spring Chicken, I listened to the Nanshan Chef explain the Spring Water Chicken.
It turns out that the spring water chicken is like many Sichuan dishes, and the name of the dish commemorates the mountain spring on the South Mountain in Chongqing, not the cooking spring.
When boiled with water, the spicy taste of the chicken will be much lighter, and the aroma will not be so strong.
The process of chicken maturation is the process of making the chicken water and stir-frying.
The final dish tastes in the chicken and the aroma in the oil, and the rich flavor and aroma of this dish can be best reflected.
Of course, there is no only standard for this dish, everyone has a dream of the Red Chamber in their hearts, and every diner has a spring water chicken on the tip of their tongue.
I also hope that the spicy, spicy, fresh, fragrant and tender spring water chicken I introduced is in line with the spring water chicken in the hearts of most Chongqing people, and it is the authentic Chongqing spring water chicken.
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