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1
Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring to a boil over high heat.
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2
Add the brisket pieces and return the water to a boil.
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3
Immediately drain the meat through a colander and rinse any scum off of it with cold water; set aside.
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4
Wash and dry the pot.
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5
Heat the oil in the pot over medium-high heat until shimmering.
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6
Add the ginger and garlic and cook, stirring occasionally, until fragrant and starting to brown, about 1 minute.
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7
Return the meat to the pot, add the chu hou paste, and stir to coat.
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8
Add the chicken broth, measured water, star anise, sugar, and measured salt and stir to combine.
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9
Bring the mixture to a boil.
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10
Cover with a tightfitting lid, reduce the heat to low, and simmer until the meat is tender, about 2 1/2 to 3 hours.
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11
Meanwhile, peel and cut the turnips or daikon into 1-1/2-inch cubes, place in a large bowl, and cover with a damp paper towel or plastic wrap.
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12
Trim and cut the scallions into 1-inch pieces, place in a small bowl, and cover with a damp paper towel or plastic wrap.
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13
Refrigerate the vegetables until the meat is tender.
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14
Add the turnips or daikon to the pot and stir to combine.
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15
Cover and simmer, stirring halfway through the cooking time, until tender, about 30 to 40 minutes.
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16
Remove the pot from the heat, stir in the scallions, and let sit uncovered for 5 minutes to allow the scallions to soften slightly.
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17
Remove and discard the star anise pods.
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18
Taste and season with salt as needed.
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19
Serve with steamed rice or rice noodles.
