Chicken skin crispy

300 grams	water
120 grams	chicken skin

Pour the water into a pan and also add the chicken skin. Then boil it on a medium heat for 5 minutes.

100 grams	cooked chicken skin
150 grams	cooking liquid
45 grams	tapioca pearls or powder
2 grams	salt
3 grams	baking soda

When still hot transfer the cooked skin into a blender and also add the cooking liquid, the tapioca pearls or powder and the salt. Then blend it till completely smooth and the tapioca starts to thicken from the heat. After that add the baking soda and mix it till completely smooth. Then transfer it into a piping bag that’s fitted with a small round nozzle and pipe even dots on a tray that’s lined with a silicon sheet. Now put another sheet on top and bake them at 180 degrees Celsius for around 10 minutes till golden and crispy. Once golden gently remove the top sheet and keep the crispy’s dry and covered for later.

Recipes used in yellowtail bite with ponzu & chicken skin