| Lo mai gai | |
| Alternate Name: | Nuomiji |
| Country: | Guangdong, China |
| Region: | Cantonese-speaking areas |
| Course: | Dim sum |
| Main Ingredient: | Glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and dried shrimp |
| Variations: | Zongzi, Lotus leaf wrap |
| L: | glutinous rice with chicken |
| Showflag: | jp |
| P: | nuòmǐjī |
| Y: | noh mái gāi |
| J: | no6 mai5 gai1 |
| Also Known As: | Jan jyu gai |
| L2: | pearl chicken |
| Showflag2: | jp |
| P2: | zhēnzhūjī |
| Y2: | jān jyū gāi |
| J2: | zan1 zyu1 gai1 |
Lo mai gai, literally "glutinous rice chicken", is a classic dim sum dish served during yum cha.[1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai, People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Nuomiji or zhenzhuji as the formal name in global use..
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.[2] 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.