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.