So a while ago, Top Chef contestant Hung talked about Four Season Rice Pot.

Top Chef Contestant Hung

In fact, a recent rerun of No Reservations in Hong Kong featured this delicious sausage filled dish on Temple Street as Anthony Bourdain and Josh devoured this one-clay-pot-wonder.

Anthony Bourdain in Hong Kong

So running on yellow fever, we decided to give this one-pot-wonder a try.

How to make this complex dish? Basically throw everything into a pot and bring to a boil. Wild mushrooms, onions, shoyu, bamboo shoots, green onions, white pepper, salt, garlic, white onions, rice, chicken stock, water, sesame oil, and Leup cheong.

Half way done....

As the pot cooks for about 45 minutes, the sausage goodness seeps into the rice and permeates the entire pot. All the veggies do the same but the mushrooms soak up all the savory flavors.

Steamy one pot love

Check out the final mixa-mixa.

Hung better bet right - let's dig in

Sweet from the sausage goodness that envelopes the room once the cover is removed.

Salty from the mushrooms which sucked up all the deliciousness from all the players in the pot.

And hints of spicy from the chili pepper flakes which speckled evenly throughout the dish.

Savory from the garlic and shoyu which help melt everything together into one happy family.

As we unearth the final few bites…we found that our rice could have used a bit more sesame oil. More browning  = more crispiness.

Sausage and rice is so SO nice

But overall, we pretty much got that crispy bottom.

Crispy browned rice thanks to our clay bowls

Awww yeah.

Brown bottom indeed

Who’s your crispy rice bottom daddy?

Reporting live from QuarryLaneFarms…

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