Mornings in Yogyakarta unfold at a calm, unhurried pace. The city seems to deliberately allow time to move more slowly, especially as residents prepare to begin their day. Before the streets become busy, soto stalls across the city are already sending up clouds of steam, marking the start of the morning for many locals before they head to work.
Among Yogyakarta residents, the tradition of enjoying a bowl of soto for breakfast is affectionately known as “nyoto.” It is a daily ritual that has become an integral part of life in the City of Gudeg. The soto commonly found in Yogyakarta features a light, clear broth filled with vegetables and tender chicken, making it a refreshing breakfast before the body is ready for a heavier meal.
For many locals, a bowl of soto is rarely enjoyed on its own. The table is often lined with skewers of grilled chicken intestines, liver and gizzard satay, quail eggs, sweet braised chicken heads (bacem), and an assortment of fried snacks. The subtly sweet flavor characteristic of Yogyakarta cuisine, combined with its affordable price, makes the meal even more appealing.
Through this culinary tradition, chicken has become one of the most frequently consumed sources of animal protein, whether in soto or other chicken dishes. Besides being affordable, chicken provides essential nutrients that help support daily activities. The tradition of nyoto reflects not only Yogyakarta’s rich culinary heritage but also contributes to the community’s daily nutritional intake.
Traditional Yogyakarta Chicken Soto (Serves Approximately 20)
Main Ingredients
  • 1 free-range chicken (approximately 1 kg), cut into four pieces (free-range chicken is preferred for a richer yet light broth)
  • 2.5 liters water
  • 2 stalks lemongrass, bruised
  • 3 Indonesian bay leaves (daun salam)
  • 4 kaffir lime leaves
  • 2 cm galangal, bruised
  • Salt and sugar, to taste
Ground Spice Paste
  • 10 shallots
  • 5 cloves garlic
  • 3 roasted candlenuts
  • 2 cm ginger
  • 2 cm turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground white pepper
Garnishes
  • Blanched bean sprouts
  • Thinly sliced cabbage
  • Soaked glass noodles or rice vermicelli
  • Chopped celery leaves and scallions
  • Fried shallots
  • Lime wedges
Preparation
  1. Bring the water to a boil in a large pot.
  2. While waiting, sauté the ground spice paste until fragrant and lightly golden.
  3. Once the water is boiling, add the chicken and simmer to develop the stock, skimming off any foam that rises to the surface.
  4. Add the sautéed spice paste, lemongrass, Indonesian bay leaves, kaffir lime leaves, and galangal to the pot.
  5. Simmer over low to medium heat for about one hour. Remove the chicken and shred the meat.
  6. Season the broth with salt and a small amount of sugar until well balanced.
  7. Place cooked rice, glass noodles, bean sprouts, cabbage, and shredded chicken into serving bowls.
  8. Ladle the hot broth over the ingredients and garnish with celery, scallions, and fried shallots.
  9. Serve with a squeeze of fresh lime.

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