Lemongrass Chicken
A fragrant, homestyle chicken dish infused with bold Southeast Asian flavors. This recipe uses our signature #IbuSegalaRempah (ISR) alongside bruised lemongrass, kaffir lime leaves, and a touch of tamarind peel for a tangy kick. The result is a deeply aromatic chicken dish with a rich, thick sauce — perfect for dialysis-friendly meals when served with low-potassium sides like white rice or flatbread.
Simple to prepare yet full of character, this dish is a wonderful way to enjoy classic kampung-style cooking with our own healthy twist.
- 1 kg Skinless Boneless Chicken leg (cut into bite-sized chunks)
- 100 gm #IbuSegalaRempah
- 6 pcs Lemongrass (bruised)
- 2 pcs Tamarind peel ((asam gelugur/asam keping))
- 5 pcs Kaffir lime leaves
- 1-2 tbs Reduced sodium Oyster sauce
- 2 tbs Canola oil
- ½ cup Water
In a large bowl, combine chicken, #IbuSegalaRempah, and oyster sauce. Mix well. Cover and marinate in the fridge for at least 30 minutes.
Heat oil in a wok over medium heat. Add bruised lemongrass and sauté for 1 minute until fragrant.
Add the marinated chicken. Stir-fry until chicken changes colour.
Pour in water and add tamarind peel and kaffir lime leaves.
Simmer uncovered, stirring occasionally, until the liquid reduces and the sauce thickens (about 15–20 minutes).
Serve warm with white rice or a low-potassium vegetable side.
🩺 Nutrition Per Serving (Approx.)
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Calories: ~205 kcal
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Protein: ~19 g
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Fat: ~10.5 g
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Sodium: ~150–180 mg
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Potassium: ~100–120 mg
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Phosphate: ~120 mg