CHICKEN AND MALUNGGAY IN COCOMILK RATINGS: No ratings yet.

AJI-NO-MOTO® UMAMI SEASONING

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Ingredients

2 Tbsps. (30ml) Cooking oil
1/4 cup (30g) Onion, chopped
1/4 cup (30g) Garlic, chopped
1 Tbsp. (15g) Ginger strips
1 Kilo (1000g) Chicken, cut into serving sizes
2 cups (400ml) Coconut milk
1-2pcs. (5g) Jalapeno, well-cleaned
1 cup (200g) Green papaya, wedged
1/2 cup (13g) Malunggay leaves, well-cleaned
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
2 Tbsps. (30ml) Fish sauce
1/2 tsp. (1.25g) Pepper, black, ground

Reduced sodium by 31%
Original seasoning/condiment: 1/4 cup (approx. 70ml) Fish sauce

NUTRITION INFORMATION

Nutrition Facts
Calories per serving (kcal) 289.3
Carbohydrates (g) 3.2
Proteins (g) 24.7
Fat (g) 19.8
Dietary Fiber (g) 0.6
Calcium (mg) 45.6
Iron (mg) 4.7
Sodium (mg) 298.7

Good to Know Nutrition Facts!

Malunggay leaves contain Calcium and Phosphorous which help keep bones healthy and strong.

Preparation time: 15 minutes
Cooking time: 20 minutes

Procedure

  1. SAUTÉ. In a pan with hot oil, sauté onion, garlic and ginger. Add chicken and cook until tender.
  2. BOIL. Pour coconut milk and let it boil. Stir once in awhile to prevent burning the coconut milk.
  3. SIMMER. Lower the fire until sauce is reduced. Add jalapeno and green papaya. Simmer for another 5 minutes. Add malunggay leaves.
  4. SEASON. Add AJI-NO-MOTO®, fish sauce and pepper. Mix well.
  5. SERVE. Transfer to a bowl and serve while hot.

Makes 10 servings
Serving size: 3/4 cup (124.5g)

Cooking Tips

You may blanch malunggay leaves and just add at the last step of your cooking to avoid having over cooked greens.

Product Used

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