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Export 13 ingredients for grocery delivery
Step 1
Marinate the chicken with 1 tablespoon of clear rice wine, the cornstarch, water, and salt. Mix thoroughly, massaging the chicken with your hands until it absorbs all the marinade ingredients.
Step 2
Prep the eggs, ginger, onion, lettuce or peas, and scallion. You want everything ready and close at hand before you turn on the flame.
Step 3
Heat a wok over high heat until just smoking. Add 1 tablespoon of oil. Add the eggs, and scramble them quickly with your wok spatula. Cook until they’re 80% done, but still a little runny. Transfer back to the bowl and set aside.
Step 4
With the wok still set over high heat, add 1 tablespoon of oil, followed by the chicken. Stir-fry until the chicken turns opaque. Remove from the wok and set aside. You’ll cook it again before the dish is done.
Step 5
Reduce the heat to medium-high. Add the remaining 2 tablespoons of oil to the wok. Fry the ginger for 20-30 seconds.
Step 6
Add the rice, spreading it out and flattening any clumps with your wok spatula. Stir to warm it through.
Step 7
Make a well in the center of the rice. Reduce the heat to medium. Add the anchovies and break them into smaller chunks with your spatula, letting them warm through for 30-60 seconds. Stir to combine with the rice until the anchovy is evenly distributed. If you want EXTRA anchovy flavor, pour in the anchovy oil too.
Step 8
Add the onion, stirring to combine, and then spread everything out in a single layer. Add the remaining 1 tablespoon of rice wine and the oyster sauce. Add the lettuce or peas, stir-frying until wilted or warmed through, respectively. Stir in the chicken. Then add the eggs, stirring to distribute the egg into the rice. Finally, stir in the scallions, and serve.
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