Ingredient identity

Low-sodium chicken stock, boiling

kaldu ayam rendah garam, mendidih

measured hot absorption liquid that starts the oven phase without cooling the pan

Low-sodium chicken stock, boiling ingredient reference

Identify and use it

What this ingredient does.

Use the market names and recipe-specific role to identify it and understand how it behaves in the dish.

English name

Low-sodium chicken stock, boiling

Use this name when searching English-language shops and recipe labels.

Bahasa & market names

kaldu ayam rendah garam · mendidih

Show this name to an Indonesian grocer or market seller.

Function in the dish

measured hot absorption liquid that starts the oven phase without cooling the pan

Its importance can change by recipe; check the linked recipe before swapping or omitting it.

Storage

pantry

Keep sealed in a cool pantry and check aroma before using.

Substitution decision

What can change, and what should not.

Follow the relevant recipe when the ingredient controls texture or identity.

Recorded alternatives

  • 525 ml water plus an appropriate amount of low-sodium chicken stock powder

Check before you replace it

  • Check stock for celery, wheat, soy, and salt; keep it at a boil immediately before adding.

Melbourne and Jakarta

Check dated merchant records first.

A merchant listing can confirm the name, form, pack, or shopping route. It is not live inventory, so recheck the cited source before travelling or relying on delivery.

Melbourne

Exact local forms where a first-party merchant source was found.

Jakarta

Product and delivery options vary by address and neighbourhood.

Broader search fallbacks

Use these only when no dated match above works. They do not confirm a product, branch, price, or stock state.

Recipe-specific guidance

See what it changes in the dish.

Open a recipe for its amount, role, warning, visual checkpoint, and any substitution note.