Lo mai gai is a classic Cantonese dish which translates to "sticky rice chicken". Legend has it that it was first created in the humble night markets of Guangzhou.
Originally, street vendors used to steam this with a bowl, and then introduced lotus leaves as a more convenient to-go option. Not to be confused by joong/zongzi, which traditionally uses bamboo leaves and a variety of other fillings, lo mai gai is characterized by its use of glutinous rice and chicken steamed in lotus leaves.
Today, it's one of the most popular items at dim sum restaurants around the world.
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50 year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, lo mai gai!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor (if applicable)
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
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