Ajiaco Chicken Paitan Ramen

Method

1. Bring water to the boil in a 16 cm pot on high heat, lower in the eggs straight from the fridge with a ladle and cook for 6 min 30 sec. Move them straight to iced water, then peel. The yolks will be soft and jammy.

   Add in this stepEggs 2

   high heat

2. Put the chicken stock, chicken thighs, crushed garlic, thinly sliced ginger, the spring onion whites and the guascas in a 20 cm pot. Bring to the boil on high heat, then lower to medium-low heat and simmer for 15 min.

   Add in this stepChicken stock 1,000 mlBoneless chicken thighs 250 gGarlic cloves 2Fresh ginger 10 gSpring onions (scallions) 1Guascas (dried herb) 1½ tbsp

   high heat→medium-low heat

3. Lift out the chicken and keep it warm. Add both potatoes, cut into 2 cm cubes, and simmer on medium-low heat for 15 min, until very soft and a chopstick slides straight in.

   Add in this stepYellow potato (papa criolla or Yukon Gold) 180 gFloury potato (e.g. russet) 120 g

   medium-low heat

4. Remove the ginger and blend with a stick blender until smooth and creamy. Keep the blade fully submerged before switching on so the hot broth doesn't splash. Stir in the soy sauce and corn and warm on low heat for 2 min, then taste. If it is too thick, add a splash of water or stock.

   Add in this stepLight soy sauce 1½ tbspSweetcorn kernels 80 g

   low heat

5. In another pot, bring 3 L of water to a rolling boil on high heat, add the noodles, loosen them and cook for 2 min. Drain in a sieve and shake off the water well.

   Add in this stepFresh ramen noodles 240 g

   high heat

6. Put the noodles in warm bowls and pour over the broth. Top with the sliced chicken, halved eggs, green spring onion and capers, then drizzle with a little cream and sesame oil and serve at once.

   Add in this stepSpring onions (scallions) 1Capers 2 tspDouble cream 2 tbspToasted sesame oil 1 tsp