Peel the onions and cut them into quarters. Clean, wash and roughly cut the carrot into pieces. Bring 1 1/2 to 2 litres of water, onion quarters and carrot to the boil. Wash the chicken breasts and put them into the boiling water. Add peppercorns and some salt and cook covered for about 40 minutes. In the meantime put frozen peas in a bowl and defrost. Put the rice into 800 ml boiling salted water and let it swell covered over low heat for about 20 minutes. Put rice on a sieve, quench under cold water and let it cool down. Pour mandarins onto a sieve and collect the juice. Drain asparagus and cut into pieces. Finely dice the remaining onion. Mix yoghurt, salad cream, onions, some salt and pepper. Stir in 150-200 ml mandarin juice. Remove chicken breast from the pot and let it cool down. Remove meat from the bone, remove skin and cut the meat into bite-sized pieces. Mix the rice, chicken, mandarins, asparagus and peas with the dressing and leave to soak for about 1 hour. Season again with salt and pepper. Serve garnished with parsley
With 10 people:
waiting time approx. 1 1/2 hours