Lo mai gai
|
Lotus leaf wrap | |
| Alternative names | Nuomiji |
|---|---|
| Course | Dim sum |
| Place of origin | Guangdong, China |
| Region or state | Cantonese-speaking areas |
| Main ingredients | Glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and dried shrimp |
| Variations | Zongzi, Lotus leaf wrap |
 Cookbook: Lo mai gai  Media: Lo mai gai | |
| Lo mai gai | |||||||||||||
| Traditional Chinese | 糯米雞 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 糯米鸡 | ||||||||||||
| Literal meaning | glutinous rice with chicken | ||||||||||||
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Lo mai gai (Chinese: 糯米雞 or alternatively, 珍珠雞 literally meaning "pearl chicken"), is a classic dim sum dish served during yum cha hours.[1] The dish is also called by the literal English translations such as "steamed sticky rice with chicken in lotus leaf wrap."[1]
Description
Lo mai gai is mostly a southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and sometimes dried shrimp or salted egg. [1][2] The ball of rice is then wrapped in a dried lotus leaf and steamed.[1] In North America, banana, or grape leaves may be used instead.
Variant
Sometimes lo mai gai is divided into smaller wraps, which are known as chun chu gai (Cantonese, 珍珠雞) literally meaning "pearl chicken" in Chinese.
Due to the flexibility of the lotus leaf, lo mai gai is typically wrapped to form a rectangular parcel. Zongzi is wrapped using bamboo leaves into a triangular based pyramid (tetrahedron).
Gallery
The takeaway style of lo mai gai (Usually served in a small bowl)
Machang (Zongzi or Ma-Chang 肉粽 - a variant of Lo mai gai shaped in a triangular pattern - Chinese food made from sticky rice with chicken or pork adobo inside seasoned with bean sauce. It has also some mushrooms)