CHICKEN AND BARLEY BROTH – ALSO KNOWN AS KENNY BOY’S KANJEE

CHICKEN AND BARLEY BROTH –  ALSO KNOWN AS KENNY BOY’S KANJEE

One of the most tasty and easy to prepare soups is Chicken and Barley Broth. This is an old Colonial favourite which originated during the early years of the Raj and was part of old Anglo-Indian Households. No one knows how it came to be called “KENNY BOY’S KANJEE” I’m presuming that it was first prepared for a little boy named Kenny who was affectionately called ‘Kenny boy” by his doting Nana and mum!!!
This recipe is featured in my cookery book A Collection of Simple Anglo-Indian Recipes

Ingredients

500 grams boneless chicken cut into very small pieces

2 carrots peeled and chopped into small pieces

1 onion chopped

1 teaspoon cornflour / corn starch (dissolve in ½ cup of water)

1 bay leaf

5 or 6 pepper corns

2 tablespoons butter

½ cup whole barley

1 teaspoon white pepper powder

2 teaspoons chopped coriander / parsley

Soak the barley in 3 cups of water for an hour. Boil in the same water on medium heat for about 30 minutes, removing the scum from time to time.

 Heat butter in a pan and lightly fry the onions till pale brown. Add the Bay leaf, pepper corns, carrots and chicken and fry for a few minutes. Add the cooked barley, and 1 litre of water and cook for about 45 minutes on low heat till the chicken and carrots are cooked.  Stir in the cornflour / corn flour starch and simmer for 5 more minutes.

 Season with salt, white pepper and chopped coriander leaves / parsley.  Serve hot.

This soup is a meal in itself on a cold and rainy day. Also a nourishing soup when recuperating from the Flue