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.