This recipe is another from the Aurora Suzuki Violins cookbook from the early 90’s. This is one of my favorite fundraiser cookbooks because the recipes are a little more diverse than the Church group cookbooks. This particular recipe comes from Mrs. Crane, giving credit to a Korean concert violinist, Kyung-wha Chung. After making this, I researched “Dock Jim Chicken,” and all I could find was an article from Parade Magazine in March of 1974. The brief feature discusses Chung’s rise as a concert violinist and shared this recipe, one of her favorites to make while she was on tour.
My family LOVED this recipe. The kids inhaled it, along with massive quantities of brown rice and broccoli. When I made the dish again two weeks later, it once again played to rave reviews. I have been using the leftovers in a fried rice filling for lettuce wraps. We highly recommend making this at your house very soon.
- One broiler/fryer chicken (about 3.5 pounds), cut up. You can substitute preferred chicken pieces if you like.
- 3 cups water
- 1 tsp. salt
- 1/4 tsp. chili pepper flakes
- 1/2 cup soy sauce
- 2-3 Tablespoons flour
- 1/2 cup chopped scallions
- 3 Tablespoons ground sesame seeds
- 1 clove of garlic, minced
- Combine the water, salt and chili flakes in a pot, then add chicken. Simmer chicken for 45 minutes or until tender.
- Remove chicken and set aside. Bring stock to a boil. While you are waiting, combine the soy sauce and flour.
- Stir the soy sauce mixture into the boiling stock, then reduce heat to low and cook until the stock returns to a boil. Return the chicken to the pot, add remaining ingredients. Simmer 10 more minutes.