Prepare chicken by washing it well taking care that the skin is intact. Peel, wash and cut carrots into one-inch batons.
Soak barley in two cups of water for an hour. Peel, wash and slice onion. Wash and cut celery into one-inch pieces. Wash, de-seed and cut cucumber into one-centimeter cubes.
Wash and chop parsley. Dissolve cornstarch in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, peppercorns, carrots, onions, celery and chicken to it.
Boil on medium heat, removing the scum from time to time. Cook for around half an hour on medium heat. Strain the stock and keep it aside. Take chicken pieces, de-skin and dice the meat. Discard the vegetables.
Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the reserved stock and continue cooking for another half an hour. Season with salt and pepper.
Add cooked and diced meat to the barley mixture and simmer for another three to four minutes. Add dissolved cornstarch, cook for a minute and remove from heat. Add chopped parsley and stir. Serve piping hot garnished with cubes of cucumber.