Chinese Braised Daikon Radish
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon vegetable oil
- 2 green onions (, chopped)
- 1 teaspoon ginger (, minced)
- 1 pound (450 grams) ground meat ((beef, pork, chicken, or turkey))
- 2 teaspoons Doubanjiang ((Spicy Fermented Bean Paste))
- 1 Daikon radish ((about 700 grams / 2 pounds))
- 2 cups chicken stock ((vegetable stock, or water))
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine ((or dry sherry) (Optional))
- 1 tablespoon sugar
- 1/8 teaspoon five-spice powder
- 1/4 teaspoon fine sea salt (or to taste)
Method
- Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
- Add ground meat. Cook and stir until surface turns brown.
- Add the doubanjiang. Cook and stir until the meat is evenly coated.
- Add the radish. Cook and stir to mix well.
- Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
- Serve with steamed rice or by itself.