Name: Peruvian Hen Broth
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1.5 kg bone-in hen pieces (6 to 8 pieces); 3 liters water; 150 g celery, cut into chunks (2 large stalks); 80 g leek, cut into chunks (1 small leek); 30 g fresh ginger, sliced (1 piece about 5 cm long); 5 g dried oregano (1 tablespoon); 12 g salt (2½ teaspoons); 3 g ground black pepper (¾ teaspoon); 500 g yellow potatoes or starchy white potatoes (4 medium potatoes); 250 g thick noodles or broken spaghetti (4 cups); 6 eggs; 80 g chopped scallions (1 cup); 120 g toasted cancha corn (1 cup); 3 limes, cut into wedges; 50 g ají amarillo or rocoto chili paste (⅓ cup), optional

Ingredients

Scale

1.5 kg bone-in hen pieces (6 to 8 pieces)
3 liters water
150 g celery, cut into chunks (2 large stalks)
80 g leek, cut into chunks (1 small leek)
30 g fresh ginger, sliced (1 piece about 5 cm long)
5 g dried oregano (1 tablespoon)
12 g salt (2½ teaspoons)
3 g ground black pepper (¾ teaspoon)
500 g yellow potatoes or starchy white potatoes (4 medium potatoes)
250 g thick noodles or broken spaghetti (4 cups)
6 eggs
80 g chopped scallions (1 cup)
120 g toasted cancha corn (1 cup)
3 limes, cut into wedges
50 g ají amarillo or rocoto chili paste (⅓ cup), optional