Pearl Barley Porridge in Clarified Milk with Chicken and Cheese

Directions

1. 1

   Step 1

   

   Rinse the pearl barley until the water runs clear. Pat the chicken fillet dry with paper towels. Prepare a pot, a skillet, a blender with a bowl, and individual ceramic baking pots.

2. 2

   Step 2

   

   Place the pearl barley in a pot, add water. Bring to a boil over high heat, add half of the prepared salt, and reduce heat to medium. Cook the barley for 20–30 minutes until half-cooked.

3. 3

   Step 3

   

   Pour the clarified milk over the barley. Stir and cook for another 15–20 minutes until the liquid is completely absorbed.

4. 4

   Step 4

   

   Cut the chicken fillet into 1–1.5 cm cubes. Pour vegetable oil into a skillet and heat over high heat. Sauté the chicken, stirring frequently, for about 4–5 minutes until a firm golden crust forms. Add the remaining salt, stir, and remove from heat.

5. 5

   Step 5

   

   Preheat the oven to 180 °C. Place the blue cheese in the blender bowl, add the cream. Blend for 2–3 minutes at medium speed until a smooth, creamy mixture forms.

6. 6

   Step 6

   

   Distribute the cooked pearl barley and chicken fillet into the ceramic pots. Pour the cheese sauce evenly over them and place in the oven preheated to 180 °C. Bake for 20–25 minutes.

7. 7

   Step 7

   

   Serve the porridge directly in the pots. If desired, garnish each serving with herbs.