Chicken and Malunggay in Coco Milk

AJI-NO-MOTO® Umami Seasoning


  • 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) Green pepper, sili pansigang
  • 1 cup (200g) Green papaya, wedged
  • 1/2 cup (13g) Malunggay leaves, well-cleaned
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Fish sauce
  • 1/2 tsp. (1.25g) Pepper, black, ground


  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® Umami Seasoning, fish sauce and pepper. Mix well.
  5. SERVE. Transfer to a bowl and serve while hot.

Cooking Tips

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

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 3/4 cup (124.5g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 31% Original seasoning/condiment: 1/4 cup (approx. 70ml) Fish sauce. Malunggay leaves contain Calcium and Phosphorous which help keep bones healthy and strong.


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