This traditional broth, made in Lima and many regions of the country, is usually eaten in restaurants; however, it can also be cooked at home afterwards recipe to Yo Madre’s recipes.
It can be made with hen or chicken, just write down the instructions for this recipe, and soon this hot broth will be on your table at home:
- 1 kilo of chicken cut into pieces
- 1 piece of celery
- 1 piece of leek
- 1 medium carrot
- 1 piece of ginger
- 4 medium yellow potatoes
- 4 boiled whole eggs
- 1/2 teaspoon dried oregano or a few sprigs
- 1/4 kilo of cooked spaghetti
- 8 cups cold water
- Salt to taste
Put the water in a saucepan with the chopped chicken, oregano, ginger cut into pieces and salt. Let it cook on medium heat for at least 45 minutes. After that, add all the vegetables in large pieces together with the potatoes, peeled and cut in half, or whole if they are small. Let it cook for another 15 minutes, but don’t neglect the preparation either, because if the potatoes are cooked, I recommend taking them out and cooking them. When the chicken is tender and cooked, remove all the vegetables and put them in a blender with a little broth; Blend it all together and put it back in the pot so that the broth has a thick consistency. Taste for salt and if you feel it needs more liquid, add a little more. Finally, add the already cooked pasta to heat up, as well as the reserved whole and boiled eggs.
Note: I recommend adding the noodles to the broth as long as it is served immediately; otherwise, we set them aside to prevent them from overcooking. You can follow the steps of this preparation by replacing the hen with chicken.