Ginataang Manok at Papaya
AJI-NO-MOTO® Umami SeasoningIngredients
- 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
Procedure
- SAUTÉ. In a pan with hot oil. Sauté onion, garlic and ginger. Add chicken and cook until tender. Add green papaya.
- SEASON. Add AJI-NO-MOTO®, fish sauce and pepper. Mix well.
- BOIL. Pour coconut milk and let it boil. Stir once in while to prevent burning the coconut milk.
- SIMMER. Add green chili. Lower the fire until sauce is reduced. Add malunggay leaves. Mix well.
- 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.
Cooking Time: 15 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 1 cup (235 g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
680.9
Carbohydrates (g)
6.6
Proteins (g)
32.1
Fat (g)
58.3
Dietary Fiber (g)
2.6
Calcium (mg)
167.5
Iron (mg)
4.5
Sodium (mg)
448.9
Good to Know Nutrition Facts
Malunggay leaves contain Calcium and Phosphorous which help keep bones healthy and strong. *11% sodium reduced vs. regular recipe