Cherry & Dennis Helper Habitat
Scottish Cock-a-Leekie Chicken Soup
蘇格蘭大蔥雞湯
Recipe overview
Clear chicken and leek soup simmers with pearl barley and a restrained sweetness from prunes.
01
Ingredients
Main ingredients
- 800 g boneless chicken thigh
- 3 piece leek
- 120 g pearl barley
- 60 g prunes
- 1500 ml chicken stock
- 2 piece bay leaf
- 15 g parsley
- to taste Black pepper
02
Tools
- knife
- cutting board
- colander
- large pot
- wooden spoon
- ladle
- serving bowl
03
Steps
Step 1
Rinse the pearl barley under cold water until the water runs clear
Rinse the pearl barley under cold water until the water runs clear. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 2
Split the leeks and wash between every layer
Split the leeks and wash between every layer. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 3
Slice the clean leeks into 1 cm rounds
Slice the clean leeks into 1 cm rounds. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 4
Place chicken, stock and bay leaves in a large pot
Place chicken, stock and bay leaves in a large pot. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 5
Bring the broth slowly to a gentle simmer and skim the surface
Bring the broth slowly to a gentle simmer and skim the surface. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 6
Cover partly and simmer the chicken for 30 minutes
Cover partly and simmer the chicken for 30 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 7
Lift out the chicken and cool it until safe to handle
Lift out the chicken and cool it until safe to handle. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 8
Add barley and leeks to the broth and simmer for 30 minutes
Add barley and leeks to the broth and simmer for 30 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 9
Remove skin and bones and shred the chicken into bite-size pieces
Remove skin and bones and shred the chicken into bite-size pieces. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 10
Slice the prunes into thin strips
Slice the prunes into thin strips. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 11
Return chicken with prunes and simmer for 10 minutes
Return chicken with prunes and simmer for 10 minutes. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Step 12
Remove bay leaves, season with pepper and serve with parsley
Remove bay leaves, season with pepper and serve with parsley. Work carefully, keep the stated heat, time and food state, and confirm doneness before continuing.
Common mistakes
- Changing the sequence can make Scottish Cock-a-Leekie Chicken Soup cook unevenly.
- Skipping the stated time and heat checks can leave the centre undercooked or overcook the food.
Tips
Measure every ingredient first so all 12 stages of Scottish Cock-a-Leekie Chicken Soup flow smoothly.
Check the actual texture and doneness at each stage before continuing.
