Chicken Skin
Separated chicken skin — render it golden for crackling or aromatic schmaltz.
Product details
Chicken skin separated from meat — ready to render into liquid gold (schmaltz) or fry into crispy chicken crackling. Method: dice small, place in a covered pan over low heat for 25–30 minutes. The skin releases golden fat and turns into crackling. The rendered oil is ideal for cooking authentic chicken rice (this is the secret), stir-frying garlic for noodles, or drizzling over tofu. The crackling tops congee, salads, or just gets snacked. 200 g of skin yields ~100 ml of schmaltz plus 80 g of crackling.
You might also like
Browse catalog
Today at the farm. Tomorrow in your kitchen.
No middle-warehouse. No weeks in a freezer. Slaughtered today — at your door tomorrow morning.
Halal Malaysia. Slaughtered in our own facility.
Our Kepong facility operates to Halal Malaysia standards (JAKIM MS1500). Every parcel arrives with an actual slaughter timestamp — not vague 'fresh' claims. The official JAKIM certificate will be uploaded once client verification completes.
Important: The image below is the official Halal Malaysia emblem issued by JAKIM — not AyamSegar's specific certificate. The real cert with registration number and expiry will be displayed here after client verification.
Halal Malaysia emblem (JAKIM) — AyamSegar's specific certificate will appear here.
Inside our Kepong facility
Actual processor. Not a reseller.
AyamSegar is operated by Ayam KIP Sdn Bhd — a registered poultry processor in Kepong that has long supplied Klang Valley restaurants and hotels. We're now open to home kitchens.
Want to visit the facility? Reach out via WhatsApp.