Chicken legs with bones and skin
Cornflour/ corn starch
Carrots cut into batons
Celery cut into 1 inch pieces
2 inch stalk
White pepper powder
Cucumber cut into ½ inch cubes
Mix cornflour with half a cup of water and set aside. Take seven cups of water in a deep non stick pan, add bay leaf, peppercorns, carrots, onion, celery and chicken and boil on medium heat, removing the scum from time to time.
Cook for around half an hour. Strain the stock and keep it aside. Take chicken pieces out, de-skin and dice the meat. Discard the vegetables. Drain water from the soaked barley. Melt butter in another deep non stick pan on low heat, add barley and sauté for three to four minutes.
Add the reserved stock and cook for half an hour. Season with salt and pepper powder. Add the chicken and simmer for another three to four minutes. Add the cornflour mixture and cook for a minute.
Remove from heat, add the parsley and stir. Serve piping hot, garnished with cucumber cubes.