Quanshui Chicken: A Fragrant and Spicy Chongqing Classic

Quanshui Chicken, known as "quanshui ji" in Chinese, is a famous dish from Chongqing. It originated in the 1980s in the Nanshan district of Chongqing. According to local legend, a farmer named Li Renhe caught a chicken and cooked it with fresh spring water, chili peppers, and Sichuan peppercorns. The dish was so delicious that it quickly became popular. Today, it is one of Chongqing's most iconic dishes, loved for its spicy, numbing, and aromatic flavors.

Preparation Steps

Preparing the Chicken: A whole chicken is cleaned and cut into bite-sized pieces. It is marinated with cooking wine, ginger, and a little salt.
Cooking: The chicken is stir-fried in a hot wok with oil, chili peppers, Sichuan peppercorns, and spices. Spring water is added, and the chicken is simmered until tender.
Adding Vegetables: Vegetables like potatoes and lotus root are often added to the pot.
Serving: The dish is served hot, often in a large bowl or pot.

Review and Appreciation

Quanshui Chicken is loved for its tender, juicy meat and its rich, spicy, and numbing flavor. The spring water gives the dish a fresh, clean taste.

Preparation Steps

Preparing the Chicken: A whole chicken is cleaned and cut into bite-sized pieces. It is marinated with cooking wine, ginger, and a little salt.
Cooking: The chicken is stir-fried in a hot wok with oil, chili peppers, Sichuan peppercorns, and spices. Spring water is added, and the chicken is simmered until tender.
Adding Vegetables: Vegetables like potatoes and lotus root are often added to the pot.
Serving: The dish is served hot, often in a large bowl or pot.

Review and Appreciation

Quanshui Chicken is loved for its tender, juicy meat and its rich, spicy, and numbing flavor. The spring water gives the dish a fresh, clean taste.