Before you start this recipe remember to soak your barley the night before.
500 g chicken breasts
2000 g boiling water
15 g olive oil
120 g leeks, sliced (1 cm)
1 garlic clove, sliced
1 bay leaf
2 sprigs fresh rosemary
100 g pearl barley, soaked overnight, then rinsed and drained
140 g carrots, sliced (5 mm)
2 vegetable stock cubes (for 0.5 l each), crumbled
100 g fresh baby spinach
75 g frozen peas
fine sea salt, to taste
ground black pepper, to taste
Place chicken and 1000 g boiling water in mixing bowl then poach 15 min/98°C/reverse speed slow. Carefully transfer chicken and cooking water to a large bowl and set aside to cool.
Place oil and leeks into the thermo bowl and sauté 8 min/100°C/reverse speed 0.5
Add garlic, bay leaf, rosemary and pearl barley then cook 2 min/100°C/reverse speed slow.
Add carrots, 500 g boiling water and 1 vegetable stock cube then cook 20-25 min/100°C/reverse speed slow until pearl barley is cooked. Meanwhile, drain and roughly shred chicken.
Add shredded chicken, spinach, peas, remaining 500 g boiling water and remaining 1 vegetable stock cube. Stir in briefly with spatula then cook 5 min/100°C/reverse speed slow.
Season to taste before serving.
1 Large Leek, chopped
2 Potatos, peeled & chopped
1 Carrot, chopped
1 teaspoon, Garlic paste
15g Butter (click here for my homemade butter recipe)
15g Olive oil
1 Large Chicken breast, chopped into cubes
2 teaspoon Chicken stock powder
Place the leeks, potatoes and carrot into the thermomix bowl. Grate 8 sec/speed 5. Add garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
Add the chicken and cook for 3 minutes, 100 degrees, Speed 1.
Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees.
Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1.
Place the rice basket over the top of the thermomix lid (without the MC) to stop any splatters. Very slowly increase from Speed 1 to Speed 9 for 2 minutes or until completely blended together. If the thermomix starts to splatter or shake, turn the speed down and increase even more slowly.
5g Garlic, minced
5g Ginger, minced
1 Chicken stock cube
2 tins Creamed corn
300g Chicken thigh, sliced into small strips
1 Tablespoons Soy sauce
1 Tablespoons Chinese cooking wine
3 Spring onions, sliced
pinch of White pepper
1 Tablespoon Cornflour
50ml cold water
Place ginger, garlic, stock cube, water, creamed corn, chicken, soy sauce, Chinese cooking wine, spring onions and white pepper into the thermomix bowl. Cook 20min/Varoma/speed 1.
Whilst cooking soup,crack 2 eggs into a small bowl and mix well. In a separate bowl mix together cornflour and water.
Once soup has finished cooking add the cornflour mixture and cook for a further 2mins/100deg/speed 2.
Once finished run Thermomix on 1min/100deg/speed 1 and take the measuring cup off. Slowly drizzle whisked eggs into the soup through the hole in the lid.
Let sit fora few minutes before serving. Serve with a small drizzle of sesame oil and spring onion if wanted.