Chicken, mushroom & barley soup

1/3 cup barley (rinsed and drained)
2 tbsp. butter
1 large onion (chopped)
1 large leek (sliced)
4 cups homemade chicken stock
1 cup cooked chicken meat leftovers
200 g small shiitake mushrooms (quarter)
1 large carrot (chopped)
1 tbsp. fresh oregano
1 bay leaf
salt and pepper
spring onion to garnish (chopped)

Bring a pan of water to a boil. Add the barley and cook over high heat for 5 minutes. Skimming any foam and impurities from the surface. Remove from the heat and set aside.
Melt the butter in a large pan. Add the onion and cook over medium heat, stirring, for about 3 minutes, until slightly softened. Add the leek and cook for another 4 minutes. Stir in the stock, then drain the barley and add to the pan. Season with salt and pepper, bring to a boil, lower the heat, cover and simmer for 40 minutes.
Add the chicken, mushrooms, carrot, oregano and bay leaf and cook covered for another 30 minutes.
Remove bay leaf, garnish with spring onion.

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Rustic Spring Rolls

1 cup chicken breast fillets (chopped into small pieces)
4 dried Shiitake mushrooms (soaked in hot water for 20 minutes, drained and finely chopped)
1 tbsp. soy sauce
1 tbsp. Chinese five-spice powder
1 tsp. ginger (grated)
1/4 cupĀ  bean sprouts
2 large spring onions (finely sliced)
1 small carrot (julienned)
1 tbsp. oyster sauce
1/2 tbsp. soy sauce
sea salt
ground white pepper
1 tbsp. sunflower oil, plus extra for deep-frying
rice paper wrapper (10 -14 pcs.)

Heat a wok until smoking and add 1 tbsp. of oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with 1 tbsp. soy sauce and five-spice powder, remove from the wok and set aside to cool.
Wipe the wok clean with kitchen paper. In a bowl combine ginger, bean sprouts, spring onions and carrot, then add the chicken and mushrooms and season with the oyster sauce, 1/2 tbsp. soy sauce, sea salt and ground white pepper. Stir well to combine.
Gently moisten wrapping paper. Add filling (around 2 tbsp. per wrapper) and roll.
Heat the wok over a high heat and fill the wok to a 1/4 of its depth with oil. Gently lower the spring rolls in and deep-fry for 2-3 minutes, or until golden-brown. Drain on kitchen paper.

Ok they are not a winner when you look at their presentation side. Anyhow we were licking our fingers after every bite.