Ginulay na Mais

AJI-NO-MOTO® Umami Seasoning


  • 2 tablespoons (30ml) Oil
  • 1 1/2 tablespoons (23g) Onion, chopped
  • 1 tablespoon (15g) Garlic, crushed
  • 2 cups (250g) Chicken breast, cooked, shredded
  • 2 cups (312g) Corn, shredded
  • 1/2 teaspoon (1.3g) Ground black pepper
  • 1 liter (1000ml) Water
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1 1/2 tablespoons (23ml) Fish sauce
  • 2 cups (44g) Malunggay leaves


  1. SAUTÉ. In a pan heat oil, sauté onion and garlic until fragrant.
  2. BOIL. Add chicken, corn, pepper and water and let it boil until corn is cooked.
  3. SEASON. Add AJI-NO-MOTO® Umami Seasoning and fish sauce, then put malunggay leaves. Cook for another minute.
  4. SERVE. while it’s hot; enjoy.

Cooking Tips

If the husks are bright green in color , tightly wrapped against the corn and is slightly damp, you can be sure that it is fresh and of good quality.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 9 ajinomoto size  Serving size: 1 cup (65g Corn + 60g Chicken)

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 sodium content: 1/4 cup (approx. 55ml) Fish Sauce. Corn is rich in Carbohydrates for energy and Fiber for a regular bowel movement and for preventing constipation.


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