Ginataang Kalabasa at Sitaw With Crispy Chicken Skin Recipe

Updated on January 21, 2020
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make ginataang kalabasa at sitaw with crispy chicken skin, a Filipino-inspired dish.
Learn how to make ginataang kalabasa at sitaw with crispy chicken skin, a Filipino-inspired dish. | Source

What Is Ginataang Kalabasa at Sitaw?

Ginataang kalabasa at sitaw is a delicious Filipino dish whose name reveals much about its ingredients and preparation:

  • Ginataang refers to the common Filipino technique of cooking foods with coconut milk, or gata. There are both sweet and savory versions of ginataan.
  • Kalabasa means squash or pumpkin.
  • Sitaw means string beans.

These two vegetables are among the most commonly used vegetables in Filipino recipes. Since I had both squash and string beans in my kitchen, I decided to make a delicious ginataang kalabasa at sitaw with crispy chicken skin. I added the chicharron piel de pollo or crispy chicken skins in order to give the dish some extra texture and flavor.

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 3 to 4 servings
The ingredients for ginataang kalabasa at sitaw.
The ingredients for ginataang kalabasa at sitaw. | Source


  • 350 grams squash, peeled and cubed
  • 200 grams chicken skins
  • 150 grams string beans, cut in 2- to 3-inch pieces
  • 25 grams coconut powder
  • 2 tablespoons onion, sliced
  • 1 clove garlic, minced
  • 1 1/2 litre water
  • salt, to taste
  • pepper, to taste


For Preparation:

  • 2 medium bowls
  • 1 small bowl
  • 1 large plate
  • 1 small plate
  • measuring spoons
  • chopping board
  • knife

For Cooking:

  • pot
  • cooking spoon
  • frying pan
  • strainer
  • bowl


  1. Fry the chicken skins until crunchy. Set aside.
  2. In a pot, saute the onion. Immediately add the garlic.
  3. Pour in the water. Add the squash.
  4. Cook until slightly tender. Cover the pan.
  5. Add the string beans.
  6. While waiting, dilute the coconut powder in water. Set aside.
  7. When the vegetables are almost cooked, pour in the coconut mixture. Let it simmer for a few minutes.
  8. Season with salt and pepper. Add the chicken skins. Cook for another minute.
  9. Serve while still hot.

Step-by-Step Video

Tips and Techniques

  • If you are using organic squash, you may leave the skin on.
  • Replace the coconut powder with coconut milk.
  • Instead of chicken skin, you may use other types of meat.

This tasty dish includes pumpkin, string beans, and chicken skin.
This tasty dish includes pumpkin, string beans, and chicken skin. | Source

© 2018 Travel Chef


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    • dredcuan profile imageAUTHOR

      Travel Chef 

      19 months ago from Manila

      Hi Liz,

      I also use coconut milk for my curry. Though coconut milk alone can be used as a sauce itself because the sole taste of it will be enough to flavor the dish.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      19 months ago from Manila

      Hello Mary,

      I won't really recommend chicken skins as it is high in cholesterol. A good option may be chicken. It's just so tempting to add something different in a very nutritious vegetable recipe. ('',)

    • Eurofile profile image

      Liz Westwood 

      19 months ago from UK

      I knew a friend who had to look for coconut milk to put in a curry. This is a tasty-looking dish.

    • aesta1 profile image

      Mary Norton 

      19 months ago from Ontario, Canada

      You made me want to do this now. I just don't like chicken skin so I will try doing this without it.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      19 months ago from Manila

      Hello Eric,

      I wonder why don't like squash? Aside from the nutritional value of the squash, I enjoy eating it because it's one of the few vegetables that have a longer lifespan if you buy it. I can make so many recipes out of 1 huge piece of squash.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      19 months ago from Manila

      Hi Rinita,

      I love eating chicken skins, but I make sure to eat it in a way that I can control its bad effect on my body. Therefore, I make sure to partner it with vegetables most of the time. In some places, people simply throw this part of chicken because of its high cholesterol content.

    • Ericdierker profile image

      Eric Dierker 

      19 months ago from Spring Valley, CA. U.S.A.

      Finally a way to cook my least favorite vegetable/squash foods. I will give this a go. Thank you. (the test will be my young son;-)

    • Senoritaa profile image

      Rinita Sen 

      19 months ago

      Wow! Never heard of such an easy and delish recipe with chicken skin, and very few ingredients, too. I am going to try this.


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