Google: “Daikon radish is known by a variety of other names, including lo bak, white radish, Chinese radish, Oriental radish and icicle radish. A Chinese turnip is more commonly known as a jicama. “
“Both daikon and Chinese turnip are a crisp textured vegetable that is low in fat, and contains a number of essential nutrients. Daikon is milder in flavour and less peppery. When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavour similar to cooked turnips.”
Google: “Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken.”
“Hainanese chicken rice is a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce. The dish is topped with sprigs of coriander leaf and sesame oil, and accompanied by a garlic-chilli dip.”
Google: “Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔzˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.”
I have leftover Hainanese chicken rice, the cheat way of making: bought a packet for Hainanese chicken rice sauce to save me the trouble of doing the real authentic recipe from my mom. Just follow the packet instruction. Today, I craved for my grandma’s carrots daikon osso buco soup as well as my mom’s Hainanese chicken rice.
Well, let’s make the soup and use the cheat Hainanese chicken rice leftover to make one dish that I am thankful to my grandma. I am pleased that it turnout well both recipes combined together. So I am thankful to God for His help to create a dish that I am thankful to my grandma’s delicious and hearty soup as well as my mom’s minced pork and fish congee method. That I have bring it to the next level.
This Hainanese chicken rice flavoured, minced pork and fish congee with carrots daikon preserved olive leaves shallots and Xo chili sauce is indeed a comfort hearty satisfying and delicious meal. Let’s cook!!!
Chicken rice – 1 day in advance, follow the packet instructions to cook from the packet from House of Yi: Hainanese chicken rice sauce.
Carrot and daikon osso buco soup
2 osso buco, 2″ thick
enough water to cover
1 fairly big daikon, peeled cut into big chunks
3 medium carrots peeled and cut into large chunks
6 red dates
2 dried squid
1 onion whole, remove the skin
4 cloves garlic cloves don’t peel whole
3 slices ginger
1 L beef stock
Minced pork and fish congee
2-3 c cooked leftover Hainanese chicken rice
1 ” fresh ginger ginger
1 1/2 Tbs minced garlic
1/2 Tbs oyster sauce
1/2 Tbs soy sauce
6-10 prawn heads, fry with 1 Tbs oil and 1 Tsp minced garlic, once turned red, smashed and cook with 4 c water, salt and pepper to make stock
4 c carrot and daikon osso buco soup
200-250 g minced pork
200 g white tail snapper, fillets
2 Tsp olive oil
1/2 Tsp minced fresh ginger
1/2 Tsp minced garlic
1 Tsp Shaoxing wine
1 Tsp soy sauce
1/4 Tsp salt, and extra
1 Tsp pepper and extra
water, if necessary
4-5 each carrots and daikon pieces
preserved olive leaves
XO Chili sauce, my friend gave me (OPT)
Blanch osso buco in a pot of boiling water for 3 minutes. Rinse with cold water and set aside. In the pressure cooker add onion, garlic, ginger, dried squid, red dates, salt, peppercorn, osso buco and enough water: about two third full. Cover and seal pressure cooker, on medium heat about 30 minutes.
When steam begins to escape from valve, turn down heat to low and leave for 20 minutes. After 20 minutes is up, turn off hob. Gradually turn the valve, adjusting the speed that the pressure is released by how far to open the valve until aligns opposite the symbol.
When the pressure indicator drops down, pressure cooker is no longer under pressure. Open the pressure cooker cover (Be careful). Remove osso buco, check for tenderness, cut up and set aside. Add in carrots and daikon pieces along with beef stock in. Bring to simmer, cook the carrots and daikon till tender. Check seasoning, add back the osso buco, for about 5 minutes. Stir to mix well. Switch off heat. Then set aside.
To make congee
In the rice cooker, add cooked rice, 2 c prawns stock, 2 c carrot and daikon osso buco soup, fresh ginger, garlic, oyster sauce, soy sauce to pot and turn on rice cooker. Uncovered and stir occasionally for 45 minutes; to make sure it’s not sticking to the bottom or until congee is smooth and no longer grainy, and broken. Add more prawns stock or soup and water if necessary.
In a bowl, combine minced pork, ginger, garlic, Shaoxing wine, salt, pepper, soy sauce, and oil. Mix well and set aside in the refrigerator. When congee is nearly done; has the right consistency: creamy. Add minced pork to congee, breaking down minced pork, and simmer until minced pork is cooked, for about 10 minutes.
When congee is done, change setting to ‘keep warm’. Add fish fillets to rice cooker. Stir and cover for 5 minutes or until it is cooked through. Add salt and pepper to taste. Garnish with carrots and daikon pieces, preserved olive leaves, shallots, and XO chili sauce.
Note: You can use any ingredients of your choice. Or you can add the ingredients like my grandma and mom does in my other recipes website. You might want it more liquid, so add more stock or water.
You can omit XO chili sauce. You can add Chinese doughnut, or fried tofu. Or crate your own flavour ingredients. You can use vegetables, or box ready stock or cube packet stocks.
My other congee recipes: