Imported from the web
Braised White Radish with XO Sauce
The white radish is first simmered with ginger and slab sugar, then slowly braised with XO sauce, oyster sauce, fish sauce, and chu hou sauce. The sauce is reduced until rich and concentrated, then infused with cilantro roots and garlic. The finished dish is naturally sweet and tender, with a rich seafood umami flavor.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 white radish (Choose a Shandong white radish; peel deeply, trim the ends, and cut into pieces about 2 cm thick)
- water (For cooking the radish in a clay pot; quantity not specified in the original)
- ginger (Add while cooking the radish; quantity not specified)
- slab sugar (Quantity not specified; add while cooking the radish)
- light soy sauce (For seasoning; quantity not specified)
- oyster sauce (For enhancing the umami flavor; quantity not specified)
- fish sauce (Used in place of salt; quantity not specified)
- XO sauce (Added in two portions; quantity not specified. The video mentions that dried shrimp and dried scallops may be used as substitutes, but does not provide substitute quantities)
- Shaoxing wine (A small amount; for seasoning)
- dark soy sauce (Or use caramel coloring for color; quantity not specified)
- caramel coloring (Optional, for coloring; the original says it can replace dark soy sauce. Quantity not specified)
- chu hou sauce (A small amount; used instead of spices such as Sichuan peppercorns and star anise. Quantity not specified)
- cooking oil (Use to stir-fry the cilantro roots and garlic in a hot wok with cold oil; do not add oil during the radish-cooking stage, and use oil separately later)
- cilantro roots (For stir-frying until fragrant; quantity not specified)
- garlic cloves (For stir-frying until fragrant; quantity not specified)
- finishing oil (Add a small amount at the end to add shine; quantity not specified)
- scallions (For garnishing; quantity not specified)
Steps
- 1
Peel off the thick outer skin of the white radish. The video specifically advises that if the white pith is still visible after peeling, remove another layer to reduce bitterness. Trim the ends and cut the radish into evenly sized pieces about 2 cm thick.
- 2
Add water to a clay pot and bring it to a boil. According to the video, do not add oil at this stage.
- 3
Once the water boils, add the ginger slices and slab sugar, then add the radish pieces. Do not add salt at this stage.
- 4
Bring to a boil again, then reduce the heat to low and braise for 10 minutes. The video explains that slowly braising the radish in slab-sugar water helps reduce its raw, bitter flavor; there is no need to discard or replace the cooking liquid.
- 5
Season directly in the pot by adding the light soy sauce, oyster sauce, fish sauce, XO sauce, Shaoxing wine, dark soy sauce (or caramel coloring), and chu hou sauce. Add the XO sauce in two portions; the original does not specify the exact timing or quantity for each addition.
- 6
After seasoning, keep the heat low, cover the pot, and braise for 30 minutes. The video later mentions that the radish was braised for more than 40 minutes in total, but does not clearly explain how the additional time was arranged.
- 7
Gently test the radish with chopsticks to check whether it has become tender and soft, with a custard-like center. The video does not provide an additional cooking time or a more precise doneness standard.
- 8
Remove the radish pieces and arrange them neatly on a serving plate.
- 9
Heat another pan, then add cold oil to the hot pan. Add the cilantro roots and garlic and stir-fry until fragrant.
- 10
Pour the braising liquid left from cooking the radish into the pan and reduce it until concentrated. The video mentions reducing it until thick and making a light starch-thickened sauce, but does not specify starch or any other thickening ingredient, so no unmentioned ingredient is added.
- 11
Add the finishing oil to add shine, pour the concentrated sauce over the arranged radish, and sprinkle with scallions to serve.
Notes
The video does not provide specific quantities for any of the ingredients. It mentions braising the radish for more than 40 minutes in total, while also specifying 30 minutes of covered, low-heat braising after seasoning; the arrangement of the remaining time is unclear. Although a light starch-thickened sauce is mentioned, no thickening ingredient or quantity is specified, so it has not been included in the ingredients.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →