Adobong Dilaw

AJI-NO-MOTO® Umami Seasoning


  • 1/2 kilo (500g) Chicken, adobo cut
  • 1/4 tsp. (2.5g) Salt
  • 1/8 tsp. (0.3g) Black pepper, ground
  • 2 Tbsps. (30ml) Cooking oil
  • 2 Tbsps. (15g) Garlic, minced
  • 2 Tbsps. (20g) Onion, sliced
  • 2 Tbsps. (30g) Luyang dilaw, sliced
  • 5 tsps. (25ml) Fish sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (125ml) Vinegar
  • 1/4 tsp. (2g) Sugar, brown
  • 1/2 cup (125ml) Water
  • 1 tsp. (2.5g) Black pepper, whole
  • 2 pieces (0.5g) Bay Leaf
  • 1 piece (7g) Green chili, sliced


  1. MARINATE. In a bowl combine chicken with salt and pepper, then marinate for at least 5 minutes.
  2. SAUTÉ. In a pan, heat oil then sauté garlic and onion until fragrant. Add luyang dilaw and chicken, cook until chicken has browned.
  3. SEASON & SIMMER. Season with fish sauce and AJI-NO-MOTO® then add vinegar, sugar, water, peppercorns, and bay leaf. Let it simmer for 15 minutes or until the sauce has thickened, stir occasionally. Open the lid and add green chili, cook for another minute.

Cooking Tips

Marinating the chicken longer can make it more flavorful.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 2 pieces (92g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Turmeric has Curcumin, which is an anti-oxidant and has anti-inflammatory effects in the body.


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