Mum’s cơm gà giòn aka one of those meals I could eat every single day GÀ GIÒN / CRISPY CHICKEN -5/6 Bone-in, skin-on chicken thighs -1 tbsp light soy sauce -1/2 tbsp dark soy sauce -Pinch of five spice powder -White vinegar to brush on skin -Cornflour + water -Neutral oil 1. Cover the chicken with cold water and slowly bring to a gentle simmer. Add light soy, a little dark soy and a pinch of five spice. Gently simmer for 18–22 mins, then turn off the heat, cover and leave for another 5 mins + reserve 2 tbsp poaching liquid. Make sure the thickest part reaches at least 74°C. 2. Remove, pat dry and refrigerate uncovered for 30 mins. Brush the skin with vinegar, let it dry again, then lightly coat in a thin cornflour slurry. Fry skin-side down for around 3 mins until golden and crispy, flip and fry the other side for another 2 mins. CƠM ĐỎ / TOMATO FRIED RICE -2 eggs -Splash of fish sauce -Pinch of sugar -Splash of oil + water -2/3 cloves garlic minced -1 pack @SunRice 450g Microwave Ja...