For cooked chicken skin and cooking liquid: combine water, fish sauce and chicken skin, bring to boil on medium heat for 5 minutes, then remove from heat.

For chicken skin crisp base: combine cooked skin with cooking liquid in blender, begin blending on medium speed, then fold in tapioca starch and salt while blending, continue blending until mixture is smooth and thickened.

Add baking soda last, mix to combine, then transfer mixture to squeeze bottle, pipe even shapes on Silpat lined baking sheet, then place Silpat on top of dots.

Bake at 180°C for 10 minutes or until golden brown.