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.

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.

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.

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.

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.

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.

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.

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.

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.

The YouTube channel Dhila's Kukk focuses on quick, home‑cooked Indonesian recipes, often highlighting viral trends and practical cooking hacks for everyday meals.

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.