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In a Dutch oven or large pot over medium-high heat, sear the brisket chunks in oil until browned. Season lightly with salt and black pepper. Remove from pot and set aside.
Add scallion whites, sliced ginger, garlic, cloves, star anise, and bay leaves to the same pot. Stir and cook until fragrant (about 1-2 minutes).
Pour in the Shaoxing wine to deglaze the pot, scraping up the browned bits on the bottom. Add soy sauces, oyster sauce, rock sugar, and beef stock. Bring to a boil.
Return the beef to the pot, cover, and reduce to a simmer. Cook for 1.5 to 2 hours or until the beef is fork-tender.
Add the daikon chunks and simmer uncovered for another 30 minutes, or until the daikon is tender and has absorbed the braising flavors.
Strain the braising liquid if desired. Mix cornstarch and water into a slurry and stir it into the pot to slightly thicken the broth. Taste and adjust with salt and pepper as needed
Ladle the stew over freshly steamed rice and garnish with scallion greens.