Chicken and Malunggay in Coco Milk

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 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) Jalapeno, well-cleaned
  • 1 cup (200g) Green papaya, wedged
  • 1/2 cup (13g) Malunggay leaves, well-cleaned
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Fish sauce
  • 1/2 tsp. (1.25g) Pepper, black, ground

Procedure

  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.

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

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
289.3
Carbohydrates (g)
3.2
Proteins (g)
24.7
Fat (g)
19.8
Dietary Fiber (g)
0.6
Calcium (mg)
45.6
Iron (mg)
4.7
Sodium (mg)
298.7

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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