Caldo de gallina

Step 1: Put 3 ⅓ lb boiling fowl or chicken thighs and legs on the bone and 3 litres water in a large pot. Bring slowly to the boil over a medium heat and skim off the grey foam for the first 10 minutes.

Step 2: Add 1 ⅜ oz fresh ginger, 4 cloves garlic, the white parts of 4 spring onions, 1 celery stalk and 2 tsp salt. Lower the heat and simmer gently, partly covered, for 1½–2 hours for a boiling fowl (about 1 hour for chicken pieces), until the meat is very tender and falling from the bone and reads at least 165°F at the thickest part.

Step 3: Lift out the hen, pull the meat into large pieces and discard the skin and bones. Strain the broth and skim off some of the fat.

Step 4: Return the broth to the pot with 6 small yellow or waxy potatoes and simmer for 15–20 minutes until they're tender when pierced.

Step 5: Meanwhile boil 6 eggs for 9 minutes, cool in cold water and peel. Cook 10 ½ oz thick egg noodles or tallarín in a separate pan of salted water until just tender, then drain.

Step 6: Put the hen back into the broth to heat through until piping hot.

Step 7: Divide the noodles between deep bowls, add a potato, chicken and a halved egg, and ladle over the hot broth. Scatter with the spring-onion greens and 1 tsp dried oregano, and serve 2 limes and 1 ají amarillo or red chilli on the side.