Step 1

In a bowl mix sesame oil, cooking wine, light soy sauce and corn starch. Add chicken then let it marinate for 30 minutes.

Step 2

Cut the salted fish into very small pieces then set aside.

Step 3

Add oil in a wok then set heat on high, add chicken then cook for 2 minutes while continuously stir frying. Remove chicken then set it aside.

Step 4

Add oil if needed into the wok then add the fish, ginger and garlic, stir fry for 15 seconds.

Step 5

Add rice to the wok then stir fry until fish is evenly mixed.

Step 6

Place rice on the side of the wok making an open space on the middle of the wok. Add the eggs then once cooked incorporate it with the rice.

Step 7

Add spring onions and cooked chicken then stir fry for around 5 minutes. Season with salt, turn heat of then add the chopped lettuce.