Ang Kak and Ginger Chicken Soup

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Last updated: Jun 28, 2013 — Published: Jun 28, 2013 — By: Anita — 2 comments

Dishes that contain ang kak will have a distinctive bright red color, hence the color of the chicken and the soup. The color may be quite a shock, but the taste of this soup is so subtle and with a definite hint of ginger, a perfect soup to be had in cold weather.

Author: Anita Jacobson

Categories: Soup

Cuisine: Chinese

Ingredients: Chicken

Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4

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Ingredients

1 free range chicken (Indonesian: ayam kampung), cut into 4 pieces
2 tablespoon ang kak
4 inches ginger, peeled and bruised
2 teaspoon salt
1 teaspoon sugar
1 liter water

Instructions

Place all ingredients in a soup pot and bring to a boil over a medium heat.
Reduce the heat to medium-low and simmer for 1 hour. Divide into four soup bowls and serve warm.