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Ginataang Kalabasa at Sitaw With Crispy Chicken Skin Recipe

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.

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 timeCook timeReady inYields

5 min

20 min

25 min

3 to 4 servings

The ingredients for ginataang kalabasa at sitaw.

The ingredients for ginataang kalabasa at sitaw.

Ingredients

  • 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

Utensils

For Preparation:

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  • 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

Instructions

  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. Just make sure to wash it thoroughly in order to remove dirt and bacteria.
  • Replace the coconut powder with freshly squeezed or canned coconut milk.
  • You may use other types of meat, such as pork or seafood, when cooking this dish.
This tasty dish includes pumpkin, string beans, and chicken skin.

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

Another Creamy Ginataan Recipe

© 2018 Travel Chef

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