Goat Casserole with Daikon and Jujubes

Name: Goat Casserole with Daikon and Jujubes
Cuisine: Australian
Ingredients: 4 red jujubes (Chinese red dates); 4 red jujubes (Chinese red dates); 80 ml white Chinese rice wine; 1 L water; 1 stalk spring onion; 1 piece rock sugar; 200 g daikon, peeled, cut into small pieces and blanched; 1 bunch fresh coriander, cut into 3cm lengths for garnish; 50 g fresh ginger, cut in rough strips with the skin left on; 650 g goat shoulder; 2 pieces large dried chilli; 1 tbsp sesame oil; 2 cloves garlic, finely chopped; 2 star anise; 1 tbsp preserved brown beans, finely chopped; 2 tbsp white fermented beancurd; 1 packet of dried wood fungus, soaked in warm water and rinsed clean; 1 packet of dried wood fungus, soaked in warm water and rinsed clean; 10 water chestnuts, fresh if possible; 1 piece tangerine peel

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

650 g goat shoulder
50 g fresh ginger, cut in rough strips with the skin left on

Oceania
Australia
Gluten-free

Method

To begin, boil 650 g shoulder of goat in salt water with a slice of ginger for five minutes, then refresh the meat in cold water, pat it dry and cut into 3 cm by 4 cm pieces. Season the meat with a marinade of 1 tsp juiced ginger, 1 tsp juiced spring onion, 1 tbsp soy sauce and seasoned with salt and black pepper.

In a large pot, preferably a clay pot, dry toast the gin