AJI-NO-MOTO® UMAMI SEASONING
1 teaspoon (5ml) Cooking oil
4 teaspoons (20g) Onion, chopped
1/2 cup (62.5g) Ginger, crushed
2 teaspoons (10g) Garlic, minced
500 grams Chicken, quartered
4 cups (1000ml) Water
2 cups (350g) Papaya, unripe, biased cut
1 cup (20g) Malunggay leaves
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (5g) Peppercorn
2 tablespoons (30ml) Fish sauce
|Calories per serving||219|
|Dietary Fiber (g)||1.4|
Good to Know Nutrition Facts!
Malunggay helps in strengthening the bones, nails and teeth especially of growing children and older people due to its high Calcium content.
- SAUTÉ. In a wok, heat oil and sauté onion, ginger and garlic until fragrant. Add Chicken and sauté for 1-3 min
- BOIL. Add water and let it boil until meat is tender.
- SIMMER. Add papaya and cook for another minute. Lower the fire, add malunggay leaves and simmer for a few seconds.
- SEASON with AJI-NO-MOTO® and peppercorn. Add fish sauce to taste and mix well. Serve and enjoy.
Note: Fish Sauce from original recipe is equal to 4 tablespoons.
Makes 5 servings
Avoid buying chicken with a stiff meat or if it doesn’t spring back to its original shape when pressed with your finger. This means that the chicken is old and not fresh at all.