Healthy-nolang Manok
By Candice Coleen Salarete
Ingredients
1/2 kg. dressed chicken chopped
1 medium onion chopped
1 small size ginger sliced
1 big size chayote sliced
1/2 cup malunggay leaves
750 ml water
1 tbsp. salt
2 tbsp. oil
1 11 grams AJINOMOTO UMAMI SEASONING
Directions
1. In a casserole, pour oil and saute onion and ginger. Add the chicken, chayote and salt.
2. When the chicken is half cook, pour the water to boil for 15 minutes or until chayote is soft and cook.
3. Then put the AJINOMOTO UMAMI SEASONING to give the best umami taste to our dish.
4. Lastly, add malunggay leaves and simmer again for about 2 minutes.
5. Ready to serve with rice and enjoy the chicken soup while it's hot.