Lo mai gai
|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|
|Lo mai gai|
|Hanyu Pinyin||nuòmǐ jī|
|Literal meaning||glutinous rice with chicken|
|Jan jyu gai|
|Hanyu Pinyin||zhēnzhū jī|
|Literal meaning||pearl chicken|
Lo mai gai (Chinese: 糯米雞; Cantonese Yale: noh mái gāi), is a classic dim sum dish served during yum cha. 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 Yale: jān jyū gāi; lit.: 'pearl chicken').
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. The ball of rice is then wrapped in a dried lotus leaf and steamed. In North America, banana, or grape leaves may be used instead.
Machang (zongzi or ma-chang 肉粽, a variant of lo mai gai shaped in a triangular pattern
- Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason.  (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p27.
- Sunflower (4 July 2009). "Lo Mai Gai 糯米雞 (lotus leaf wrapped chicken rice)". Retrieved 15 August 2012.