GINISANG MANOK AT PAPAYA
AJI-NO-MOTO® UMAMI SEASONING
3 Tablespoons (45 ml) Cooking oil
1/4 cup (60 grams) Red onion, chopped
3 Tablespoons (45 grams) Garlic, minced
1/4 cup (60 grams) Ginger, sliced
1/2 kilo (500 grams) Chicken, cut into serving pieces
1 cup (200 grams) Papaya, green, small wedges
2 cups (500 grams) Coconut milk
1/4 teaspoon (0.5 grams) Pepper, ground, black
1 Tablespoon (15 ml) Fish sauce
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
1 cup (100 grams) Spinach leaves, well-cleaned
Reduced sodium by 33%
Original sodium content: 1 1/2 teaspoons (7.5 grams) Salt
|Calories per serving (kcal)||299.3|
|Dietary Fiber (g)||1.1|
Good to Know Nutrition Facts!
Chicken being a lean meat has a lower content of saturated fat thus it is a healthier option vs other available meat in the market such as beef and pork.
Preparation time: 10 minutes
Cooking time: 30 minutes
- SAUTÉ. In a pan, heat oil. Sauté onion, garlic, and ginger. Add chicken and continue cooking for 5-10 mins.
- SIMMER. Add green papaya and saute’ for another 5 minutes, then add coconut milk. Simmer for 10 minutes.
- SEASON. Season with pepper, fish sauce, and AJI-NO-MOTO®. Simmer for 5 mins. Add spinach and turn off the heat.
- SERVE. Transfer to a serving plate, serve and enjoy.
Makes 8 servings
Serving size: 3/4 cup (185 g)
Keep chicken from drying out in the refrigerator by wrapping it tightly with a plastic , aluminum foil or any vacuum packed container. If the chicken dries out, it will become tough even after cooking.