Practically, in the world we share the same ingredients for our food. However, each culture uses a preparation or combination of flavors with which they create unique dishes. This is especially true with this Peruvian caldo de gallina recipe. If you haven’t tried it, it’s hard to imagine how the flavors of chicken, chives and ginger harmonize to produce such a delicious broth. The most interesting thing is that there are only a few ingredients that you need to make it.
Peruvians highly esteem this broth for its nutritional properties. They prepare it especially on winter days and also for convalescent people.
Ingredients to make Peruvian Chicken Broth:
- 4 pieces of chicken
- 4 medium yellow potatoes
- 6 stalks of chives
- 1 tablespoon grated ginger
- 2 tablespoons of salt
- 1 tablespoon ajinomoto
- 200 grams of tagliatelle
- 6 eggs
- 1 lemon
- 1 hot pepper (optional)
How to make Peruvian Chicken Broth:
- Boil the chicken pieces with a little salt in a pressure cooker. If you don’t have a pressure cooker, consider that the chicken has tougher meat and will need more cooking time.
- When the chicken is cooked, add the chopped potatoes. There should be about two – three liters of broth.
- Now, add the chopped chives or onions.
- Add the ginger. In Peru it is known as kiln.
- Finally, the ajinomoto and the salt. Do not worry if you feel that the broth is simple, it still needs to boil a little longer. Leave over medium heat until the chicken finishes softening and the potatoes are softened.
- Now, it is time to cook the noodles or pasta.
- Meanwhile, boil 4 whole eggs separately. After 15 minutes of boiling, take them out and remove the shell.
- When the noodles are almost done, add the whole eggs to the broth and turn off the soup. The noodles will finish cooking in the hot water.
- Beat the rest of the eggs separately and add them to the soup.
- Serve the Peruvian chicken broth very hot. You can garnish with lemon and hot pepper strips, but this is optional.
