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Before you start this recipe remember to soak your barley the night before. Ingredients 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 Method 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. 
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