Okay, this is a mash-up of cultures and chefs to delight our senses! The original recipe comes from Edward Lee (Top Chef), who is Korean, cooks with French techniques and makes his home in the South.
The Instant pot recipe we will use was adapted from Chef Lee by Christopher Kimball’s Milk Street Cooking team. And the food … 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. Boom!