In a pot, add Swanson Clear Chicken Broth, Shaoxing rice wine and all ingredients (except radish) and bring to boil over high heat for around 10 mins, then reduce to low heat to braise further for around 1 hour.
Add radish then braise for a further half an hour until softened. Take out the brisket and chunked.
Put all other ingredients into a large bowl. Pour the stock over and serve.