This Chinese Hotpot leans on sesame and scallion to do the heavy lifting. We braise the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the shaoxing wine and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped chives and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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