For all chicken skin lovers!

Ingredients

• 300 ml Water (room temperature)
• 120 g Chicken Skin (trimmed of excess fat, cut into bite‑size pieces)
• 45 g Tapioca Powder (also called tapioca starch; can use tapioca pearls ground into powder)
• 2 g Salt (fine sea salt)
• 3 g Baking Soda (helps create airy texture)
• 150 g Cooking Liquid (the broth collected after boiling the chicken skin)

Instructions

1. Boil Chicken Skin

   Combine 300 ml water and 120 g chicken skin in a saucepan, bring to a gentle boil over medium heat and simmer for 5 minutes.

   Time: PT5M

2. Blend Skin Mixture

   While still hot, transfer 100 g of the cooked skin to a blender. Add 150 g of the cooking liquid, 45 g tapioca powder and 2 g salt. Blend on high until the mixture is completely smooth and begins to thicken.

   Time: PT5M

3. Incorporate Baking Soda

   Add 3 g baking soda to the blended mixture and stir quickly until just combined.

   Time: PT1M

4. Pipe onto Silicone Sheet

   Fit the mixture into a piping bag fitted with a small round tip. Pipe even dots (about 2 cm apart) onto a silicone baking sheet.

   Time: PT5M

5. Cover and Bake

   Place a second silicone sheet on top of the dots to prevent spreading. Bake in a pre‑heated oven at 180°C for approximately 10 minutes, or until the tops are golden and crisp.

   Time: PT10M

   Temperature: 180°C

6. Finish and Serve

   Gently lift the top silicone sheet, allow the bites to cool for 2 minutes, then transfer to a serving plate.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

3 g

Carbohydrates

11 g

Fat

15 g

Fiber

0 g