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|
|Cookbook: Lo mai gai Media: Lo mai gai|
|Lo mai gai|
|Literal meaning||glutinous rice with chicken|
Lo mai gai (Chinese: 糯米雞; Cantonese Yale: noh mái gāi;) or alternatively, chun chu gai (Chinese: 珍珠雞; Cantonese Yale: jān jyū gāi; literally meaning "pearl chicken"), is a classic dim sum dish served during yum cha hours. The dish is also called by the literal English translations such as "steamed sticky rice with chicken in lotus leaf wrap."
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.
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.
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)
- 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.