Llunca cashqui

Soak the llunca.Soak the 260 g rinsed wheat in 500 ml of the measured 2800 ml water in a covered bowl for 60 minutes; reserve the grain and all its soaking water. The grains are hydrated and no longer powder-dry on the surface.

Start the hen broth.In a large pot bring the 1200 g hen, celery, 10 g salt and the remaining 2300 ml measured water to a gentle simmer over medium heat; skim surface foam. The broth has a steady light simmer and the first foam has been removed. Keep uncooked poultry separate from ready-to-eat garnishes.

Cook wheat with hen.Add the soaked wheat along with its reserved 500 ml soaking water, reduce to low heat and simmer for 60 minutes with the lid ajar. The grains swell and begin to soften, while the hen meat loosens from the bone. The chicken must reach 74 °C inside the thickest piece.

Add the potatoes and carrot.Add all 600 g potatoes and 150 g carrot, then cook at a low simmer for 15 minutes. Potato edges are yielding but the pieces still hold together.

Fry the red dressing.In a small frying pan heat 25 ml oil; cook 110 g spring onions, 15 g garlic and 45 g ají panca on low heat for 8 minutes, stirring. The aromatics soften and the chile paste smells rounded rather than raw.

Finish with herbs.Stir the whole dressing into the pot; add 3 g oregano and 15 g parsley and simmer 7 minutes. The soup is lightly thickened by the wheat with distinguishable grains and tender meat.