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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.
Ang Kak and Ginger Chicken Soup
Author: Anita Jacobson
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
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
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.