Chinese Braised Daikon Radish ala ~DKBB~

(original recipe from www.omnivorescookbook.com)

1 Tbsp. vegetable oil

2 green onions, chopped
1 tsp. ginger
1lb. ground meat (beef, pork, chicken, or turkey)
2 tsp. Doubanjiang, or Gojuchang, paste
2 lb. Daikon radish (sliced and quartered)
2 cups chicken stock (or vegetable stock or water)
1 Tbsp. soy sauce
1 Tbsp. Shaoxing wine (or dry sherry)
1 Tbsp. sugar
1/8 tsp. Chinese 5-spice powder
¼ to ½ tsp. red pepper flakes to taste
¼ tsp. fine sea salt, or to taste

• Heat a medium-size Dutch oven (or heavy-duty pot) over medium heat until hot; add oil; add green onions and ginger; cook for 1 minute to release flavor.
• Add ground meat; cook until no pink remains; add doubanjiang or gojuchang and mix in well so the meat is evenly coated, then add the radish; cook and stir to mix well.
• Add the wine, chicken stock, soy sauce, sugar, 5-spice, and pepper flakes; cook over medium high heat until it comes to a boil; reduce heat to medium low and simmer 15-20 minutes, or until radish is tender; add salt to taste.

Serve with steamed rich or by itself.

Daikon Radish with Chicken ala ~DKBB~

Daikon Radish with Chicken ala ~DKBB~

(original recipe from zoukncook)

1 medium daikon radish
4 boneless chicken thighs
½ tsp. chili flakes
1 Tbsp. vegetable oil
1-2 minced garlic clove (the hotter the garlic, the better)
1 tsp. sesame oil
Chopped green onions (optional)

Sauce:
1 cup chicken stock
1½ Tbsp. soy sauce
1 Tbsp. sake
1½ tsp. sugar
¼ tsp. rice vinegar
¼ to ½ tsp. white pepper

• Peel daikon and cut into ½-inch half-moons.
• Cut chicken into ½- to 1-inch pieces.
• Heat oil in large sauce pan OR wok; add daikon and chicken and sauté over high heat; stir in minced garlic, chili flakes, and white pepper.
• Add in all ingredients for the cooking sauce; cook all over medium heat, constantly skimming off fat (if needed).
• When sauce has nearly evaporated, sprinkle with sesame oil; remove from heat and serve over rice.
• Garnish with green onion, if desired.