Salted Fish & Chicken Fried Rice

Measure 340g (12 oz) of Jasmine rice into a bowl, add water and wash gently 1 to 2 times to clean surface dust, then drain water.

Transfer washed rice into rice cooker inner pot, add 280ml water (less water than usual), place pot in rice cooker and start. Once cooked, open lid and fluff rice with chopsticks to release steam.

Dice 14g green onions; peel and cut 14g ginger into thin julienne strips; stack 100g lettuce leaves and slice into thin shred strips.

Slice 100g chicken breast then cut into 1/2-inch dice in a bowl. Add 1 tbsp oyster sauce, 1/8 tsp white pepper, 1 tsp cornstarch, and 1 tbsp water, mixing thoroughly to marinate.

Chop head off salted fish and trim fins with shears. Quickly rinse in clean water and pat completely dry with paper towels. Debone fillet along spine, double-check for bones, then slice into thin strips and cut into soybean-sized dice (approx 28g).

Crack 2 eggs into a bowl and beat. Heat wok on high, add 1 tsp cooking oil, pour in egg liquid and gently scramble for 20-30 seconds until softly set, then remove to a bowl immediately.

Add another 1 tsp oil to wok, add marinated chicken breast, stir-fry on high heat for 1 minute until meat turns pale/cooked through, turn heat down, and remove chicken to a bowl.

Pour 1 tbsp cooking oil into wok, fry julienned ginger until fragrant, then add diced salted fish and stir-fry over high heat for about 1 minute until highly aromatic.

Add cooked fluffed rice to wok. Use spatula and chopsticks to flip and gently press down on rice clumps to separate grains, stir-frying over high heat for 1.5-2 minutes until evenly mixed and distinct.

Add cooked eggs back into wok, stir-frying and pressing for 40-50 seconds; then add cooked chicken back and toss over high heat for another 40-50 seconds to build wok hei.

Add diced green onions and 1/4 tsp white pepper, stir-frying on high for 40-50 seconds. Turn heat low, taste rice, then drizzle 2 tsp fish sauce along the edge of wok and toss well.

Turn heat off temporarily, add shredded lettuce, then turn heat back to high and stir-fry quickly. Drizzle 1 tsp oil around the edge for shine, stir-fry for a final minute, then turn off heat.

Pack fried rice tightly into a round bowl, place a flat plate over the top, press firmly and invert. Lift bowl to reveal a neat dome of salted fish and chicken fried rice.