Heat the oil in the pot on medium high. Brown the chicken giblets and breast slices 5-10 minutes. Salt and pepper while browning.
Add the onion and brown, 7 minutes. Salt and pepper while browning.
Add carrots and celery, stir fry 3-4 minutes.
Add garlic, whites of scallions, ginger, stir fry 1 minute.
Sprinkle with sugar, stir fry to glaze. Deglaze with Chinese cooking rice wine, making sure you get brown scrapings off pot into solution.
Dissolve bouillon in hot water. Add bouillon mixture, tomato paste, lentils and barley. Add more hot water to fill 3/4 of pot. Bring to boil and reduce to simmer, lid vented, 30 minutes. Salt and pepper to taste.
Allow to rest for 5 minutes. Serve, garnished with greens of scallions.
