110 g (4 oz / ½ cup) barley, washed and
soaked in water for at least 2 hours,
then drained
150 g (51/3 oz) chicken breast meat,
cut into long strips
1 small onion, peeled and finely diced
1 medium carrot, peeled if desired
and grated
2 chicken stock cubes, or 4 tsp chicken
stock granules
2 Tbsp butter
250 ml (8 fl oz / 1 cup) double (heavy)
cream or milk
Salt to taste
Ground black pepper to taste
2 Tbsp lime juice (optional)
50 g (2 oz) Chinese celery, chopped
Put barley in a pot. Add 1.25 litres (40 fl oz / 5 cups) water and simmer
over low heat until the grains soften, about 45 minutes. Stir frequently
to prevent sticking.
Meanwhile, put chicken and onion in a small pot. Add 250 ml (8 fl oz /
1 cup) water and cook over low heat for about 15 minutes or until
chicken is cooked. Remove from heat and allow to cool.
Drain cooled chicken and shred. When barley grains are fluffy and
tender, add chicken and stir through.
Add carrot, stock cubes and butter. Continue to cook over low heat for
about 40 minutes or until very thick.
Just before serving, stir in cream or milk and season to taste with salt
and pepper. Add lime juice, if using.
To serve, ladle into a soup tureen or individual serving bowls
and garnish with Chinese celery. Add an extra sprinkling of pepper
if desired.
This recipe can be prepared with a slow cooker, but it will take about
3 hours. To quicken this process slightly, parboil pre-soaked barley over
stove-top heat first.
Simmer barley in 1.25 litres
(40 fl oz / 5 cups) water until the
grains are fluffy and tender, and
the water is cloudy. This takes
about 5 minutes.
Leave chicken to cool completely
in the cooking liquid before
draining to shred. This makes the
chicken more flavourful.
Depending on your preference,
stir in double (heavy) cream or
milk just before serving. Cream
is the tastier choice, while milk is
a healthier one.
20