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.
Ingredients
- 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
Instructions
- 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.
Notes
🩺 Nutrition Per Serving (Approx.)
- Calories: ~205 kcal
- Protein: ~19 g
- Fat: ~10.5 g
- Sodium: ~150–180 mg
- Potassium: ~100–120 mg
- Phosphate: ~120 mg