Xiao Kou Zao

Xiao Kou Zao Recipe - Authentic Chinese Dish with Chickpeas and Vegetables

Region / culture: China | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Xiao Kou Zao is a delicious and hearty Moroccan stew that is packed with flavor and nutritious ingredients. This recipe is perfect for a cozy night in or for entertaining guests with its rich and aromatic spices.

History

Xiao Kou Zao has its roots in traditional Moroccan cuisine, where stews are a staple dish. This recipe has been passed down through generations, with each family adding their own twist to make it unique and special.

Ingredients

2 tbsp olive oil
4 shallots, chopped
2 cloves garlic, minced
1 inch piece peeled fresh gingerroot, minced
1 stalk celery, chopped
3 inches cinnamon stick
1.5 tsp ground coriander
1.5 tsp ground cumin
1.5 tsp paprika
1 tsp salt
1 tsp freshly ground black pepper
0.13 tsp cayenne pepper or to taste
32 oz (907 g) can crushed or diced tomatoes
1 large carrot, peeled and cut into chunks (1 cup)
0.33 lb (150 g) green beans, ends trimmed (2 cups)
1 small butternut squash or sweet potato, peeled and cut into chunks (3.5 cups)
0.5 head cauliflower, cut into florets (3 cups)
0.5 fennel bulb, trimmed and cut into chunks (2 cups)
vegetable stock or water as needed (see Note)
0.25 tsp crushed saffron
1 cup cooked or canned chickpeas (rinsed if canned)
0.5 cup pitted kalamata olives
0.5 cup halved pitted prunes
3 tbsp chopped fresh parsley

How to prepare

Mix all ingredients together.

Variations

Add diced chicken or lamb for a meatier version of this stew.
Swap out the vegetables for your favorites, such as zucchini, eggplant, or bell peppers.

Cooking Tips & Tricks

Make sure to sauté the shallots, garlic, and ginger until they are fragrant to release their flavors.

- Adjust the amount of cayenne pepper to your desired level of spiciness.

- Feel free to customize the vegetables in this stew based on your preferences or what you have on hand.

Serving Suggestions

Serve Xiao Kou Zao over couscous or with crusty bread to soak up the flavorful sauce. Garnish with fresh parsley before serving.

Cooking Techniques

This stew is best cooked low and slow to allow the flavors to meld together. Simmer on the stovetop or in a slow cooker for a few hours for the best results.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute raisins for prunes if desired.

Make Ahead Tips

Xiao Kou Zao can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Xiao Kou Zao in a large serving bowl with a sprinkle of fresh parsley on top for a pop of color. Pair with a side salad for a complete meal.

Pairing Recommendations

Pair this stew with a glass of red wine, such as a Moroccan Syrah or Grenache, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This stew is rich in vitamins A and C, as well as potassium and fiber from the vegetables.

Alergens

This recipe contains nuts (olives) and gluten (from the chickpeas). Please be mindful of any allergies.

Summary

Xiao Kou Zao is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Xiao Kou Zao is a flavorful and comforting Moroccan stew that is perfect for a cozy night in. Packed with vegetables, spices, and protein, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Xiao Kou Zao. It was a warm summer day, and I was visiting my dear friend Mei Ling in her cozy kitchen. Mei Ling had just returned from a trip to China, and she brought back with her a treasure trove of new recipes and cooking techniques.

As we sat at her kitchen table sipping on fragrant jasmine tea, Mei Ling pulled out a tattered notebook from her bag and began flipping through the pages. My eyes widened as she landed on a page filled with beautiful calligraphy and intricate drawings of various ingredients.

"This is a recipe for Xiao Kou Zao," Mei Ling said with a smile. "It's a traditional Chinese breakfast dish that is said to bring good luck and prosperity. I learned how to make it from a wise old woman in a tiny village outside of Shanghai."

I leaned in closer, eager to learn more about this mysterious dish. Mei Ling began to explain the ingredients and the process of making Xiao Kou Zao. It was a simple dish made with rice, soy sauce, vegetables, and a special blend of spices. The key to its delicious flavor, Mei Ling explained, was in the slow simmering of the ingredients, allowing the flavors to meld together and create a harmonious balance.

I was captivated by Mei Ling's story and the thought of creating such a special dish in my own kitchen. I begged her to teach me how to make Xiao Kou Zao, and she happily agreed.

Over the next few weeks, Mei Ling and I spent countless hours in my own kitchen, perfecting the recipe for Xiao Kou Zao. We experimented with different ratios of ingredients, adjusted the cooking time, and added our own personal touch to the dish. Each time we made it, the aroma of the spices and the rich flavors filled the room, bringing back memories of Mei Ling's trip to China and the wise old woman who had taught her the recipe.

As I continued to make Xiao Kou Zao on my own, I found myself thinking about the origins of the dish and the stories that must have been passed down through generations. I imagined the wise old woman in the tiny village, stirring a bubbling pot of the fragrant broth, sharing her secrets with a young Mei Ling who listened with rapt attention.

I felt a deep connection to the tradition and history behind Xiao Kou Zao, and I knew that this dish would become a staple in my own family for years to come. Every time I made it, I felt a sense of pride and gratitude for the knowledge that had been passed down to me by Mei Ling and the wise old woman in the tiny village outside of Shanghai.

Now, as I stand in my own kitchen, preparing a steaming pot of Xiao Kou Zao for my grandchildren, I can't help but feel a sense of nostalgia and gratitude for the journey that brought this recipe into my life. The memories of that warm summer day with Mei Ling, the fragrant jasmine tea, and the tattered notebook filled with secrets of the past all come flooding back to me.

And as I sit down at the table with my family, savoring each spoonful of the delicious broth and watching the smiles on their faces, I know that this recipe for Xiao Kou Zao will continue to be a cherished part of our family for generations to come. The flavors may change, the ingredients may vary, but the tradition and love that goes into making this dish will always remain the same.