Ginataang Manok at Papaya

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 1/4 cup (30g) Onion, sliced
  • 1 1/2 Tbsp. (20g) Garlic, minced
  • 1 Tbsp. (15g) Ginger, strips
  • 3/4 kilo (750g) Chicken, cut into serving sizes
  • 1 can (400ml) Coconut cream
  • 2 pcs. (15g) Green chili
  • 1 1/2 cups (200g) Green papaya, sliced
  • 1/2 cup (15g) Malunggay leaves
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 4 tsps. (20ml) Fish sauce
  • 1/2 tsp. (1.3g) Pepper


  1. SAUTÉ. In a pan with hot oil. Sauté onion, garlic and ginger. Add chicken and cook until tender. Add green papaya.
  2. SEASON. Add AJI-NO-MOTO®, fish sauce and pepper. Mix well.
  3. BOIL. Pour coconut milk and let it boil. Stir once in while to prevent burning the coconut milk.
  4. SIMMER. Add green chili. Lower the fire until sauce is reduced. Add malunggay leaves. 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 overcooked greens.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup (235 g)

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

Malunggay leaves contain Calcium and Phosphorous which help keep bones healthy and strong.

*11% sodium reduced vs. regular recipe


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