Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish.
It’s said this dish was born in the night markets of Guangzhou, in the Guangdong province of southern China. Initially, the sticky rice and its fillings were packed into porcelain bowls to be steamed. Later on, hawkers swapped the bowls for lotus leaves, so that the resulting parcels could easily be carried around.
