NO Water Chicken Soup
NO WATER CHICKEN SOUP is a easy Indonesian recipe that serves 4. 350 calories per serving. Recipe by Dhila's Kukk on YouTube.
Prep: 32 min | Cook: 1 hr 30 min | Total: 2 hrs 17 min
Cost: $11.50 total, $2.88 per serving
Ingredients
- 1.5 kg Chicken Pieces (bone‑in, skin‑on thighs or drumsticks)
- 50 g Fresh Ginger (peeled and sliced)
- 1 medium Yellow Onion (peeled and sliced)
- 3 stalks Scallions (white and green parts separated, sliced)
- 1 medium Apple (peeled and diced; sweet variety like Fuji)
- 300 g White Cabbage (core removed, thinly sliced)
- 1 tsp Salt (to taste)
- 1 tbsp Chicken Broth Powder (or 1 bouillon cube, dissolved in a little water if needed)
- 0.5 tsp Ground Black Pepper
- 2 tbsp Light Soy Sauce (Indonesian kecap asin, salty not sweet)
Instructions
Prepare Vegetables
Wash, peel and slice the ginger, onion, scallion whites, dice the apple, and thinly slice the white cabbage.
Time: PT15M
Cut Chicken
Trim any excess fat and cut the chicken into bite‑size pieces or leave whole thighs/drumsticks.
Time: PT10M
Assemble in Pot (No Water)
Place all prepared vegetables and the chicken pieces directly into the thick‑bottomed pot. Do NOT add any water.
Time: PT5M
Add Seasonings
Sprinkle salt, chicken broth powder, ground black pepper, and drizzle the light soy sauce over the contents. Stir gently to coat.
Time: PT2M
Low‑Heat Simmer
Cover the pot with its tight‑fitting lid, set the burner to the lowest possible heat, and let it cook undisturbed for 90 minutes.
Time: PT1H30M
Temperature: low
Finish and Serve
After 90 minutes, check that the chicken is tender. Garnish with the sliced scallion greens and serve with a simple dipping sauce of soy sauce mixed with a dash of chili if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains soy
Allergens: Soy
Ingredient Substitutions
- Instead of Chicken Pieces: Chicken breast, Turkey pieces
- Instead of Fresh Ginger: Ground ginger (use 1 tsp)
- Instead of Yellow Onion: White onion
- Instead of Scallions: Leeks
- Instead of Apple: Pear
- Instead of White Cabbage: Napa cabbage
- Instead of Salt: Sea salt
- Instead of Chicken Broth Powder: Chicken stock concentrate
- Instead of Ground Black Pepper: White pepper
- Instead of Light Soy Sauce: Tamari (gluten‑free)
Equipment Needed
- Thick‑Bottomed Pot with Tight‑Fitting Lid
- Cutting Board
- Chef's Knife
- Measuring Spoons (optional)
- Wooden Spoon or Spatula (optional)
Critical Steps — Do Not Skip
- Assemble in Pot (No Water)
- Low‑Heat Simmer
Chef Tips from the Video
- Use a thick‑bottomed pot or Dutch oven to trap steam effectively.
- A sweet apple adds natural sweetness and helps generate liquid.
- Slice the cabbage very thin so it releases moisture quickly.
Troubleshooting
Soup is too dry or the chicken looks dry.
Add a small amount (¼ cup) of water or extra apple juice and continue cooking for another 10 minutes.
Chicken is tough.
Make sure the heat is truly low and the lid stays sealed; extend cooking time by 15‑20 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prep and chop all vegetables a day ahead and store them in a sealed container in the fridge.
- The soup can be cooked a day ahead; reheat gently over low heat, adding a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of Cemplang-Cemplung Chicken Soup in Indonesian cuisine?
Cemplang‑cemplung is a modern twist on traditional Indonesian chicken soup that gained popularity on social media for its "no water" technique. It reflects the Indonesian love for using natural vegetable juices to create broth, and it has become a favorite for breaking fast during Ramadan because it is light yet satisfying.
What are the traditional regional variations of Cemplang-Cemplung Chicken Soup in Indonesia?
While the core idea of cooking chicken with vegetables without added water is common across Java, variations may include adding turmeric, lemongrass, or using different leafy greens like kangkung. Some regions sweeten the broth with palm sugar or use coconut milk for a richer texture.
How is Cemplang-Cemplung Chicken Soup traditionally served in Indonesia?
It is typically served hot in a deep bowl, garnished with sliced scallion greens and accompanied by a simple soy‑based dipping sauce or sambal. It is often eaten with steamed rice or as a standalone soup during iftar.
What occasions or celebrations is Cemplang-Cemplung Chicken Soup traditionally associated with in Indonesian culture?
The dish has become especially popular for Ramadan iftar meals, but it is also enjoyed on rainy days and family gatherings where a warm, comforting soup is desired.
What makes Cemplang-Cemplung Chicken Soup special or unique in Indonesian cuisine?
Its uniqueness lies in the "no water" method—relying solely on the moisture released from ginger, apple, and cabbage—to create a naturally flavored broth. This technique yields a clear, aromatic soup with tender chicken and a subtle sweetness.
What are the most common mistakes to avoid when making Cemplang-Cemplung Chicken Soup?
The biggest mistakes are opening the lid during the 90‑minute simmer, using a thin pot that lets steam escape, and cooking on too high a heat which can dry out the chicken. Keep the lid sealed and use a thick‑bottomed pot on the lowest heat.
Why does this Cemplang-Cemplung Chicken Soup recipe use a thick‑bottomed pot and low heat instead of a regular saucepan and medium heat?
A thick‑bottomed pot retains heat and prevents rapid evaporation, allowing the vegetables to release enough liquid to form a broth. Low heat ensures gentle steaming, keeping the chicken juicy and preventing the soup from drying out.
Can I make Cemplang-Cemplung Chicken Soup ahead of time and how should I store it?
Yes, you can cook the soup a day ahead. Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water if the broth looks thin.
What texture and appearance should I look for when the Cemplang-Cemplung Chicken Soup is done cooking?
The chicken should be fork‑tender and the vegetables soft but not mushy. The broth will be clear to light amber, with a slight sheen from the natural juices of the apple and cabbage.
What does the YouTube channel Dhila's Kukk specialize in?
The YouTube channel Dhila's Kukk focuses on quick, home‑cooked Indonesian recipes, often highlighting viral trends and practical cooking hacks for everyday meals.
How does the YouTube channel Dhila's Kukk's approach to Indonesian cooking differ from other Indonesian cooking channels?
Dhila's Kukk emphasizes minimal ingredient lists, low‑tech methods like the "no water" technique, and short, engaging videos that cater to busy home cooks, whereas many other channels may use more elaborate preparations and longer cooking times.
Last updated: August 31, 2026
