Chicken Tinola

AJI-NO-MOTO® Umami Seasoning


  • 1 Tbsp. (15ml) Cooking oil
  • 1 Tbsp. (20g) Onion, sliced
  • 1/4 cup (30g) Ginger, crushed
  • 3 tsps. (10g) Garlic, minced
  • 1/2 kilo (500g) Chicken (half, cut into 7-8 parts)
  • 4 cups (1000ml) Water
  • 2 cups (350g) Papaya, unripe, biased cut
  • 1 cup (20g) Chili leaves
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 tsps. (2.5g) Peppercorn
  • 3 Tbsps. (45ml) Fish sauce


  1. SAUTÉ. In a wok, heat oil and sauté onion, ginger and garlic until fragrant. Add chicken and sauté for 3 minutes.
  2. BOIL. Add water and let it boil until meat is tender.
  3. SIMMER. Add papaya and cook for 10 minutes. Lower the fire, add chili leaves and simmer.
  4. SEASON & SERVE. Season with AJI-NO-MOTO® and peppercorn. Add fish sauce to taste and mix well. Serve and enjoy!

Cooking Tips

You can use malunggay as alternative for chili leaves, and sayote as alternative for green papaya. But if slightly sweet broth is desired, use green papaya.

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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: 1 cup soup; 1/4 cup chicken; 3/4 cup vegetables (340g)

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

Chicken is a good source of protein which is needed for muscle growth and repair.


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