Chicken and barley stew

There are few types of Barley that we can choose to cook a particular dish, soup or dessert. The most common is the pearl barley, which is smaller when compared to Job Tears, also known as Yi Yi Ren, imported from China and not to mention our local barley, which is most popularly consumed.

To cook stew I need to use Job Tears or Yi Yi Ren as the other types of barley are softer and easily cooked.  A light and healthy meal to share.....

Ingredients:

1 chicken breast, skinless (cut into chunks)

1 1/2 tbsp of job tears/yi yi ren (wash and soak for few hours)

1/2 red carrot (peel and cut into pieces)

3 small potatoes (peel and halved)

1 leek (sliced)

1/2 onion (sliced)

1 tbsp tomato puree

1 bay leaf

1 tsp chicken stock granules

salt and pepper

300ml water (add more if needed)

1/2 tbsp plain flour mix with 1 tbsp of water

Methods:

1. Heat 2 tbsp of oil in a deep wok over medium heat, add in the chicken breast and sear all sides for 2 to 3 minutes.
2. Add water, chicken stock granules, job tears, carrot, potatoes, leek, onion, tomato puree and bay leaf.  Bring to the boil, reduce heat and simmer for about 20 minutes.
3. When chicken breast is soft, discard the bay leaf.
4. Stir the flour mixture into the stew over low heat, and cook for a few more minutes while stirring.
5. Season to taste with salt and pepper.
6. Remove from heat and ladle into serving bowls, served with toasted buttered bread at the side.

Note:  As this is a light meal I served it with toasted buttered bread instead of rice.