Add the beef brisket and ginger to a wok. Blanch them, then drain and set them aside.
Heat a pan or wok over medium-high heat before adding the oil. Fry the ginger until fragrant. Add the beef brisket and Shaoxing Wine, and fry until fragrant. Add the Chinese Five-Spice Sauce (Chu Hou) and mix well. Pour water at normal temperature into the wok, enough to cover the beef brisket.
When the water comes to a boil, reduce the heat to low and let the ingredients braise for 30 minutes. Turn off the heat and allow the ingredients to remain in the wok for 15 minutes. Then, turn the heat to medium and bring the water to a boil again. Continue braising for another 30 minutes.
Add white radish and Oyster Sauce to the wok and braise for 30 minutes.
Mix the cornstarch with water and add the mixture to the wok. Keep stirring until it thickens.
Place the cooked beef brisket over the cooked rice. Ready to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
