Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
This is our multicooker spin on a recipe in “Smoke and Pickles” by chef Edward Lee. Smothered dishes are all about the gravy. In this version, bone-in chicken thighs get sauced with a shiitake mushroom–laced combination of umami-rich soy sauce and miso, woodsy bourbon and sweet-tangy orange juice. Tahini is optional, but it makes a silky-smooth, lighlty creamy sauce, and its nutty, slightly bitter flavor works well with the other ingredients. Serve with steamed Asian rice or light, fluffy biscuits.
Servings
Don’t forget to trim the stems from the mushrooms. Shiitake stems are tough and fibrous. Extended pressure cooking can render them tender enough to eat, but the cooking time in this recipe is too brief.
35 minutes active
tablespoons soy sauce
tablespoons white miso
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT