The cool seems to blow in around this time of year in every other place that I've lived except Hong Kong. In Hong Kong we have turbid summer heat until somewhere near the end of October up to mid November. I think, anyways. The coming of real autumn weather seems to shift every year so I could be inaccurate on this point. My point is that one really starts to long for the soothing winds of calm after a long hot summer.
Especially this summer, a real hotbed of dissension for Hong Kong, chaos and madness everywhere in a usually restrained and orderly dense city life. (I'm sure you must have heard about it in the news.) School has been cancelled in our area for a whole week already! (And my little girl's loving it!) The rest of us oldies (with principles and responsibilities) are stuck in the strange ditch of understanding the monumental problem but also knowing of the eons old wily dragon that breathes behind it.
So, for the meantime, we decided to simply celebrate the hope of the coming of the fresh, free breeze of autumn with an easy, delicious and healing recipe for Steamed Chicken with Cordyceps Flower and Lap Cheong, or 蟲草臘腸蒸雞.
