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  • Lunch Lady Magazine

    BRAISED CHICKEN + DAIKON RICE BOWLS

    Jun 03, 2020 1 minute

    Serves 6

    • 3 tbsp (60ml / 2 fl oz) avocado oil or peanut oil• 3 whole star anise• 1 tsp (5ml / 0.17 fl oz) Chinese five-spice• 1 tbsp (20ml / 0.7 fl oz) minced ginger• 3 garlic cloves, finely chopped and minced• 4 spring onions, white parts chopped into 1-inch lengths• 500g / 1lb 1.6oz chicken mince• 600g / 1lb 5oz daikon radish, peeled and chopped into cubes• 8 shiitake mushrooms, sliced• 2 tbsp (40ml / 1.4 fl oz) Chinese rice wine• 2 tsp (10ml / 0.34 fl oz) dark soy sauce• 2 tbsp (40ml / 1.4 fl oz) light soy sauce• 2 tbsp (40ml / 1.4 fl oz) oyster sauce• 1 tsp (5ml / 0.17 fl oz) sugar• 1 1/2 cups (360ml / 12.1 fl oz) water• 2 tbsp (40ml / 1.4 fl oz) cornstarch mixed with 2 tbsp (40ml / 1.4 fl oz) cold water• cooked white rice, to serve

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