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1
Cut the king oyster mushrooms into 2 cm rounds. Score a cross-hatch pattern on the top face of each round with a sharp knife, cutting no deeper than halfway through. The rounds must be thick; thinner cuts will disintegrate in the braise.
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2
Heat the oil in a wide, heavy pan over high heat. Sear the mushroom rounds in a single layer on both sides until deep golden. Do not crowd the pan. The surface must be coloured and faintly crisped — without this step the mushroom develops neither depth of colour nor flavour.
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3
Remove the seared mushrooms. In the same pan, add the spring onion sections and stir briefly until fragrant. Add the Shaoxing wine, light soy sauce, oyster sauce, and superior stock. Bring to a simmer.
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4
This is where the dish lives or dies: reduce the braising liquid over a steady medium heat, without the mushrooms, until it thickens to a coating consistency — it should coat the back of a spoon and fall in slow, heavy drops. A watery liquid will not glaze the mushroom.
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5
Return the seared mushroom rounds to the pan and braise gently in the reduced liquid, turning once, until the rounds are dark, glossy, and fully coated. The scored faces will have absorbed the braise visibly, darkening across the cuts.
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6
Add the rice wine vinegar and stir once to incorporate. Taste: the dish should be deeply savoury, fragrant with spring onion, and finished with a clean brightness from the vinegar.