Ingredients
100 gm barley
500 gm chicken breast
1 carrot, peeled and diced
250 gm onions, peeled and chopped
1 tbps ginger, finely chopped
2 tbps ghee
½ tsp black paper, crushed
Pink sea salt to taste
½ tsp lemon juice
1 tsp soya sauce
½ tsp vinegar
1 bunch of cilantro or coriander leaves, finely chopped, for garnishing
Method
In a heavy bottomed pot boil the barley in a litre of water. Once the barley is cooked, strain it and save the stock water.
Heat ghee in another heavy bottom pot, add chopped onion, ginger, carrot and the chicken. Sautee on medium to high heat for one minute, and then add the barley stock.
Let it cook for 10 to 12 minutes on slow fire. Now add the sea salt, soya sauce, vinegar and let it simmer for two to three minutes stirring the soup at regular intervals.
Top it off with
lemon juice, black pepper, chopped cilantro (or coriander) and two tbps of cooked barley.