Lotus-leaf sticky rice 糯米鸡
Lotus-leaf sticky rice is featured among the local specialties of Hong Kong.
Lotus leaves wrap sticky rice with chicken and savory fillings. Unwrap the leaf and share the filling-rich rice.
How it is made
Sticky rice and savory fillings, commonly including chicken and mushrooms, are wrapped in lotus leaves and steamed. The leaf keeps the parcel moist and lightly perfumes the rice.
Flavour & texture
The rice is soft and cohesive, with rich pockets where it absorbs the filling's juices. The leaf itself is removed rather than eaten.
Local roots & traditions
Lo mai gai is a familiar Cantonese dim-sum item and can be more filling than its small parcel suggests.
How to order Lotus-leaf sticky rice
Unwrap carefully while hot and ask what meats are included in the filling.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Sauced rice rolls 街头肠粉 →
Plain rice-batter sheets are steamed and rolled, then cut into short lengths and dressed with sauces. Hong Kong street versions commonly combine sweet sauce, sesame sauce and sesame seeds, with chili optional. The rolls are soft and slippery, and their mild rice flavor carries a nutty, sweet-savory coating. They differ from filled restaurant cheung fun.
Claypot rice 煲仔饭 →
Rice cooks in a clay pot with selected toppings such as cured meats or chicken added at the appropriate stage. Heat creates a browned rice crust against the pot, and sauce is usually mixed in before eating. The meal combines moist, flavored grains above with crunchy toasted rice below. Topping juices contribute much of the aroma.
Questions before you order
What name should I show when ordering?
Show 糯米鸡 for Lotus-leaf sticky rice. Unwrap carefully while hot and ask what meats are included in the filling.
Sources & reading
Recipes and servings vary between kitchens.