Fried rice with salted fish and chicken

Dice chicken thigh into small cubes (about 1cm). Marinate chicken thigh with 10g light soy sauce, Shaoxing wine, 1g white pepper, cornstarch, and sesame oil for 15 minutes.

Steam the salted fish for 5-7 minutes until tender. Flake the steamed salted fish, removing any bones and skin. Set aside.

Mince garlic and ginger. Chop scallion into small rings, separating white and green parts. Shred lettuce into thin strips.