Hubei-style Chicken Yassa

Ingredients

In this Hubei-style adaptation of Yassa, we incorporate Hubei cuisine's signature spices, such as Sichuan peppercorns and chili peppers, to add a spicy twist to the traditional Senegalese Yassa. The grilling technique used in this recipe enhances the flavors and textures of the dish, giving it a smoky and charred aroma. We alse have the original recipe for Yassa, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 lemons, juiced 4 lemons, juiced
• 4 onions, thinly sliced 4 onions, thinly sliced
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
• 2 teaspoons chili flakes 2 teaspoons chili flakes
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, minced garlic, sliced onions, vegetable oil, Sichuan peppercorns, chili flakes, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, reserving the marinade for later use.
5. 5.
   Grill the chicken pieces for about 15-20 minutes per side, or until they are cooked through and have a nice charred appearance.
6. 6.
   While grilling, brush the chicken occasionally with the reserved marinade to keep it moist and flavorful.
7. 7.
   Once the chicken is cooked, transfer it to a serving platter and garnish with fresh cilantro.
8. 8.
   Serve the Hubei-style Chicken Yassa hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemon — Make sure to use fresh lemons for the best flavor. Squeeze the lemons just before marinating the chicken to retain their freshness and tanginess.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes to enhance their aroma before using them in the marinade.

Tips & Tricks

• For an extra spicy kick, add more chili flakes or fresh chili peppers to the marinade.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili flakes.
• Allow the chicken to marinate for longer, up to overnight, for a more intense flavor.
• Serve the Hubei-style Chicken Yassa with a side of pickled vegetables to balance the tanginess and spiciness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Hubei-style Chicken Yassa hot, accompanied by steamed rice or crusty bread. The tangy and spicy flavors of the dish pair well with a refreshing cucumber salad or a side of sautéed greens.

Presentation advice

Arrange the grilled chicken pieces on a platter, drizzle some of the reserved marinade over them, and garnish with fresh cilantro. The vibrant colors of the dish, with the golden-brown chicken and the green cilantro, will make it visually appealing.