Chestnut and Taro Rice

Peel the chestnuts, using small cone-shaped ones. If you have flat chestnuts, cut them in half (this helps them cook evenly when stir-fried). Peel and chop the taro into small pieces.

Heat some oil in a pan, then add the chestnuts and taro for stir-frying. Some recipes suggest deep-frying, but I find it too oil-consuming; stir-frying gives a similar taste.

Stir-fry over medium-low heat until both sides are golden brown. You can taste a chestnut to see if it's cooked; when it's soft, it's ready. Check the taro with chopsticks; if they slide in easily, it's done. Remove and set aside.

Leave some oil in the pan, then add sliced pork belly. Cook over medium-low heat until both sides are golden brown.

Add the sausage and continue stir-frying until fragrant.

Add garlic leaves and stir-fry briefly, then mix in salt, light soy sauce, dark soy sauce, and oyster sauce until evenly distributed.

Pour in the previously stir-fried chestnuts and taro, and mix well.

Finally, add the pre-cooked rice and stir-fry until all ingredients are well mixed and coated in each other's flavors. This process won't take long, just a few minutes.

Now it's ready to eat! It's incredibly delicious!!!