📝 About This Recipe
Known as the ultimate 'levanta muertos' (dead-raiser), Caldo de Gallina is Peru’s most iconic comfort food, traditionally enjoyed in bustling markets and late-night eateries. This golden, restorative broth is achieved by simmering a mature hen for hours, extracting a depth of flavor that a standard chicken simply cannot provide. Served with thick noodles, a hard-boiled egg, and a kick of spicy rocoto, it is a hearty masterpiece of Andean culinary tradition.
🥗 Ingredients
The Broth Base
- 2 kg Mature Hen (Gallina) (cut into 6 large pieces; skin on)
- 4 liters Water (cold, filtered water)
- 3 inch piece Ginger (Kion) (peeled and slightly bruised)
- 2 stalks Celery (cut into large chunks)
- 1 large Leek (white and light green parts only)
- 4 cloves Garlic (whole, smashed)
- to taste Salt (sea salt preferred)
The Heart of the Soup
- 6 medium Yellow Potatoes (Papa Amarilla) (peeled and kept whole)
- 500 grams Spaghetti or Linguine (thick noodles are traditional)
- 1 medium Carrots (sliced into thick rounds)
Essential Accompaniments
- 6 pieces Eggs (hard-boiled and peeled)
- 1/2 cup Green Onion (Cebollita China) (finely chopped)
- 3 pieces Limes (cut into wedges)
- 2 tablespoons Rocoto Chili Paste (or fresh rocoto slices for heat)
- 1/4 cup Cilantro (freshly chopped)
- 1 cup Cancha Serrana (toasted Andean corn for crunch)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot, place the hen pieces and cover with 4 liters of cold water. Bringing the water to a boil from cold helps extract the most flavor.
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2
As the water begins to boil, use a slotted spoon to skim off the grey foam (impurities) that rises to the surface to ensure a clear, clean broth.
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3
Add the bruised ginger, celery chunks, leek, smashed garlic, and a generous pinch of salt. Reduce the heat to low, cover partially, and let it simmer gently.
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4
Allow the hen to cook for approximately 1.5 to 2 hours. Hen meat is much tougher than standard chicken and requires this time to become tender and release its golden fats.
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5
While the soup simmers, boil the eggs in a separate pot for 9 minutes. Peel and set aside.
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6
Once the hen is tender (the meat should yield to a fork), remove the celery, leek, and ginger pieces from the broth and discard them.
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7
Add the sliced carrots and the whole yellow potatoes to the pot. Cook for about 10-12 minutes until the potatoes are just starting to soften.
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8
Add the noodles directly into the pot. Cook according to package instructions (usually 8-10 minutes) until al dente. The starch from the noodles and the yellow potatoes will slightly thicken the broth.
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9
Taste the broth and adjust the salt. The liquid should be a beautiful golden hue with small droplets of fat on the surface.
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10
To serve, place one piece of hen, one potato, and a generous portion of noodles in each deep bowl. Ladle the hot broth over the top.
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11
Add one hard-boiled egg to each bowl and garnish heavily with chopped green onions and cilantro.
💡 Chef's Tips
Use a 'Gallina de Doble Pechuga' or a mature stewing hen rather than a broiler chicken for the authentic, deep flavor. If you cannot find Peruvian yellow potatoes, use Yukon Gold as they have a similar buttery texture. Don't rush the simmering process; high heat will make the meat tough and the broth cloudy. For a clearer broth, you can cook the noodles separately in salted water and add them to the bowl at the end. Make sure to bruise the ginger well to release its aromatic oils into the soup.
🍽️ Serving Suggestions
Serve with a side of 'Cancha Serrana' (toasted corn) to add a salty crunch to every spoonful. Provide a small dish of Rocoto paste or 'Crema de Rocoto' for those who want to add heat. Always serve with fresh lime wedges; the acidity cuts through the richness of the hen fat perfectly. Pair with a cold glass of Chicha Morada (purple corn drink) for a classic Peruvian meal experience. Offer extra chopped green onions on the table for guests to customize their garnish.