A deep, clear Peruvian hen broth built for early mornings and late nights, with tender hen, yellow potato, noodles, and egg. Ginger and scallions brighten the rich broth, finished with a touch of lime.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the celery and leek into large pieces and lightly crush the ginger. Place them in the pressure cooker with the hen pieces, most of the water, the oregano, and three quarters of the salt. The hen should be almost completely covered by the liquid.
Seal the cooker and bring it to pressure according to the manufacturer's instructions. Once full pressure is reached, cook for 35 minutes; then turn off the heat and let the pressure release naturally for about 10 minutes before opening safely. The hen should yield when pierced and the broth should smell deep, clean, and unmistakably of hen.
While the hen is under pressure, place the eggs in a medium pot with the remaining water. Bring to a boil and cook for 10 minutes, until the yolks are fully set; cool them enough to handle, peel, and set aside.
Open the cooker and remove the celery, leek, and ginger with a skimmer. Add the yellow potatoes and cook without pressure for 10 to 12 minutes, until a knife slides in with little resistance while the potatoes still hold their shape. Add the noodles and remaining salt, then cook for another 8 to 10 minutes, until tender and the broth remains loose rather than starchy and thick.
Finely slice the scallions. Serve each bowl with a hen piece, potato, noodles, and an egg, scatter the scallions over the top, and finish with the lime juice. If the broth is clear and flavorful, the hen is tender, and the potato still holds its shape, it came out exactly as it should. Done! 🥘
