GINATAANG MANOK AT PAPAYA
AJI-NO-MOTO® UMAMI SEASONING
1/4 cup (60ml) Cooking oil
1/4 cup (60g) Onion, chopped
1/4 cup (60g) Garlic, chopped
1 kilo (1000g) Chicken, cut into serving pieces
2 Tbsps. (30g) Ginger, strips
2 cups (200g) Papaya fruit, unripe, wedged
4 cups (100g) Spinach, leaves separated
2 cups (500ml) Coconut Milk
2 Tbsps. (30ml) Fish sauce
1 Tbsp. (15g) Sugar, brown
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
2 pcs. (10g) Pepper, chili, fruit (sili labuyo) (optional)
Reduced sodium by 30%
Original seasoning/condiment: 2 tsps. (approx. 11g)
|Calories per serving (kcal)||345.6|
|Dietary Fiber (g)||1.1|
Good to Know Nutrition Facts!
Coconut milk is a healthy substitute for individuals that are lactose intolerant. It also contains Zinc, a nutrient that helps your immune system and is also important for wound healing.
Preparation time: 10 minutes
Cooking time: 15 minutes
- SAUTÉ. In a pan heat oil, saute’ onion and garlic until fragrant. Add chicken and cook for 5 minutes. Add ginger and papaya and cook for another minute. Add spinach and then cook for another minute.
- BOIL & SIMMER .Add coconutmilk,boiland then simmer.
- SEASON. Add fish sauce, sugar, AJI-NO-MOTO®, and pepper. Cook for another minute. Add hot chili before turning off the fire.
- SERVE. Transfer to a serving plate, serve and enjoy.
Makes 10 servings
Serving size: 1 cup (163g)
If you want a lighter coconut milk alternative, you can always dilute it by using 2 parts coconut milk and one part water.