Sprig Originals's kitchen / Pressure Cooker Soy-Ginger Chicken with Shiitake
Pressure Cooker Soy-Ginger Chicken with Shiitake
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Bone-in chicken thighs go into the pressure cooker with soy, brown sugar, ginger and dried shiitake, and come out 12 minutes later falling off the bone in a glossy, deeply savoury braise. Everything happens in one pot, in one pressure cycle, with no browning and no fuss — serve it over rice and spoon the sauce over everything.
Ingredients
Braise
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1 oz dried shiitake mushrooms (about 8 caps)
- 1/4 cup soy sauce
- 3 tbsp Shaoxing wine or dry sherry
- 2 tbsp packed brown sugar
- 2 inch piece fresh ginger, sliced into coins
- 5 cloves garlic, smashed
- 1 whole star anise
To finish
- 1 tbsp cornstarch
- 3 scallions, thinly sliced
Instructions
- Put the dried shiitake in a heatproof bowl and cover with 1 1/4 cups boiling water. Soak 10 minutes, then lift out the mushrooms, squeeze them over the bowl, and halve any large caps. Reserve the soaking liquid, leaving the last gritty tablespoon behind.
- Add 1 cup of the mushroom soaking liquid to the pressure cooker pot along with the soy sauce, Shaoxing wine, brown sugar, ginger coins, smashed garlic and star anise. Stir to dissolve the sugar.
- Nestle the chicken thighs in, skin side up, and scatter the soaked mushrooms over the top. Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- When the cycle ends, let the pressure release naturally for 10 minutes, then flip the valve to release any remaining steam. Open the lid and transfer the chicken and mushrooms to a serving dish; discard the star anise and ginger coins.
- Skim the fat from the surface of the liquid. Whisk the cornstarch with 2 tablespoons cold water until smooth, switch the cooker to sauté on normal/medium, and stir the slurry into the simmering liquid. Cook 2 to 3 minutes, stirring, until the sauce is glossy and coats a spoon, then turn the cooker off.
- Spoon the sauce over the chicken and mushrooms, scatter with sliced scallions, and serve with steamed rice.
Chef's tips
- Pull the skin off the thighs before cooking if you want a leaner sauce — pressure-cooked skin never crisps, so nothing is lost.
- No Shaoxing wine or sherry? Use 3 tablespoons of the mushroom soaking liquid plus 1 teaspoon rice vinegar.
- Leftovers are even better the next day: shred the meat off the bones and reheat it in the sauce for rice bowls or noodles.
Nutrition (per serving, estimated)
487calories
38gprotein
15gcarbs
28gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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