Day 1 – Rinse dried chestnuts. Soak overnight in enough water to cover by 5 cm, refrigerated. Remove peel with toothpick. Trim black spots if any. Rinse and drain.
50 dried chestnuts, about 200 g
Rinse dried prawns. Soak overnight in 4 tbsp water, refrigerated. Squeeze dry, reserving soaking liquid.
70 g dried prawns
Rinse dried mushrooms. Soak overnight in 120 ml water, refrigerated. Squeeze dry, reserving soaking liquid. Cut bite-sized into 50 pieces (reserving stems for making stock some other day.)
70 g Chinese dried mushrooms
Peel and rinse shallots. Slice thinly. Refrigerate till ready to use on day 2.
200 g shallots
Day 2 – Fry shallots in corn oil over medium till lightly golden. Turn off heat. Continue stirring till residual heat dissipates. Remove shallots to a colander. Remove half of the oil to a bowl. This is for frying rice.
120 ml corn oil
Turn on heat to maximum possible. Fry dried prawns till lightly golden. Add mushrooms and stir till heated through. Add chestnuts and stir till heated through. Add pork and stir-fry till slightly brown. Season with light soya sauce, salt and sugar. Stir till absorbed. Drizzle with water drained from dried prawns. Stir till dry. Drizzle with half of water drained dried mushrooms. Stir till dry. Drizzle with remaining mushroom water. Stir till dry. Add dark soya sauce and ground white pepper. Stir through.
550 g pork belly – rinse and cut bite-sized into 50 pieces, 3 tbsp light soya sauce, 1 tsp salt, ¼ tsp sugar, ½ tsp dark soya sauce
Taste and adjust seasoning if necessary. (Taste should be slightly saltier than usual.) Transfer to a bowl. Drizzle 2 tbsp water around wok. Stir to deglaze. Turn off heat. Add water to pork mixture. Stir till absorbed. Add half of fried shallots (remaining half to add to rice). Stir till evenly mixed.
Wash and dry wok. Proceed to fry rice as detailed below.