Pininyahang Manok

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsp. (30g) Cooking oil
  • 1/2 kilo (500g) Chicken, cut into serving portions
  • 1/2 cup (60g) Onion, sliced
  • 2 Tbsps. (20g) Garlic, minced
  • 1 Tbsp (15ml) Fish sauce
  • 1/4 tsp (1.0g) Black pepper, ground
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 tetra pack (250ml) All-purpose cream
  • 1/2 pack (5g) Pineapple juice, drained from Pineapple chunks
  • 1 cup (135g) Carrot, diced
  • 1 cup (200 g) Pineapple chunks
  • 1/3 cup (40g) Red bell pepper, sliced
  • 1/3 cup (40g) Green bell pepper, sliced


  1. SEAR. In a hot pan with oil, sear the chicken until its surface turns slightly brown. Set aside.
  2. SAUTÉ. In a hot pan with oil, sauté onion and garlic. Add the seared chicken.
  3. SEASON. Add fish sauce, pepper and AJI-NO-MOTO®.
  4. SIMMER. Add all-purpose cream and pineapple juice. Stir to combine. Simmer until meat becomes tender. Add carrots and simmer for another 2 minutes. Add pineapple chunks, red and green bell pepper. Simmer for 1 minute.
  5. SERVE. Transfer to a serving bowl. Serve while hot.

Cooking Tips

Simmering meats in covered pans prevents meats from drying inside.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup (208 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

Pineapple is a rich source of bromelain - an enzyme that helps in breaking down Protein to ease digestion.

*28% sodium reduced vs. regular recipe


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