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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Malay
Servings 10
Calories 205 kcal

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