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.
- 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. Reduce heat and simmer for 1 hour. Divide into four soup bowls and serve warm.