Pyaren na Manok (Mindanao)

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 2 Tbsps. (20g) Garlic, chopped
  • 1 stalk (25g) Lemongrass (stalk and leaves), halved and bruised
  • 1/2 kilo (500g) Chicken, cut into serving sizes
  • 1 1/2 cups (375ml) Coconut milk, 2nd extract
  • 1 tsp. (5g) Turmeric powder
  • 2 tsps. (10ml) Fish sauce
  • 1/4 tsp. (1.25g) Pepper, ground, black
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning


  1. SAUTÉ. In a pan with hot oil, sauté garlic and lemongrass. Add chicken and cook for 1 minute.
  2. BOIL. Pour coconut milk and let it boil. Stir once in awhile to prevent burning the coconut milk.
  3. SEASON. Add turmeric powder, fish sauce, pepper, and AJI-NO-MOTO® Umami Seasoning.
  4. SIMMER. Over medium fire, simmer until sauce is reduced up to the desired consistency. Stir once in a while.
  5. SERVE. Transfer to a bowl and serve while hot.

Cooking Tips

To add texture and flavor, you may sear the chicken first before sautéing together with onion and garlic.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. (160g) Chicken and Sauce

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 49% Original seasoning/condiment: 1 1/2 tsps. (7.5g) Salt. Coconut milk contains good Fats, but consumption must be moderated.


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