Lo mai gai(糯米雞/糯米鸡) literally means “glutinous rice and chicken”. The dish is typically served at dim sum restaurants in Hong Kong. Lomain gai is made with glutinous rice, plus a combination of chicken and pork, and sometimes Chinese sausage, Chinese mushrooms, scallions, and sometimes dried shrimp or salted egg. It is steamed within a dried lotus leaf until the entire packet becomes gooey, the flavors all mingle together, and the lotus leaf embeds its fragrance into the rice. Lo mai gai is available at any Hong Kong dim sum restaurant.
Lo mai gai is a classic dim sum dish served during yum cha (tringking tea) and is also a snack at home in Guangdong province; mostly in Guangzhou city and on the Pearl River Delta region . The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan jyu gai (Chinese: 珍珠雞; Cantonese: jān jyū gāi; lit. 'pearl chicken'). Both types of lo mai gai as known in Cantonese originate from the Guangdong Province.
Lo mai gai can be considered as a version of Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (Cantonese Jyutping: zung2), a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Many Overseas Chinese distinguish between two variations of the glutinous rice with chicken, the Hong Kong version called Lotus Rice(荷葉飯/荷叶饭). Basically they are the same dish, just the way of steaming process, wrapped in lotus leaf or not. The Cantonese use two names meaning the same dish, regardless wrapped lotus glutinous rice chicken or just the version steamed in a sheet of dried lotus leaf, putting in a bowl, in a plate or in a small bamboo basket.Read more