Lo mai gai
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Lo mai gai
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| Traditional Chinese: | 糯米雞 | ||||||||||||
| Simplified Chinese: | 糯米鸡 | ||||||||||||
| Literal meaning: | glutinous rice chicken | ||||||||||||
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Lo mai gai, pronounced in Cantonese speaking regions or Nuo mi ji pronounced in Mandarin speaking regions, is a classic dim sum dish served during yum cha hours.[1] The dish is also called steamed chicken in lotus leaf wrap or steamed glutinous rice in lotus leaf wrap.[1]
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[edit] Description
nor mai gai is mostly a southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and sometimes dried shrimp.[1] The ball of rice is then wrapped in a dried lotus leaf and steamed.[1] In North America, banana, lily, or grape leaves may be used instead.
In Malaysia and Singapore, there are two variants of nor mai gai. The first is the original Cantonese version and the other a takeaway style served at coffee shops and speciality local dim sum shops. The takeaway style has glutinous rice served with chicken and are usually made by companies such as Kong Guan.
[edit] Variant
Sometimes lo mai gai is divided into smaller wraps, which are known as chun chu gai (珍珠雞) literally meaning "pearly chicken" in Chinese.
Due to the flexibility of the lotus leaf, Lo mai gai is typically wrapped to form a square. Zongzi is wrapped using bamboo leaves into a triangular shape.
[edit] Gallery
 The takeaway style of lo mai gai |
[edit] References
- ^ a b c d Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0681025844. p27.
