What smaller variant of lo mai gai is known as 'pearl chicken'?

What smaller variant of lo mai gai is known as “pearl chicken”? Jan jyu gai.

Jan jyu gai is the smaller version of lo mai gai, the Cantonese dim-sum dish whose name literally means “glutinous rice chicken.” The standard preparation combines sticky rice with chicken and commonly includes Chinese mushrooms, Chinese sausage, scallions, and sometimes dried shrimp or salted egg.

The mixture is wrapped in a rehydrated lotus leaf and steamed. The leaf perfumes the rice while helping retain moisture, giving the dish its distinctive savory fragrance. Because a conventional lo mai gai portion can be relatively large, dim-sum kitchens developed the smaller jan jyu gai format for a more manageable serving.

The Cantonese name is also transliterated in several ways, including “jan jyu gai,” “jan ju gai,” or “zhenzhu ji.” That spelling variation can make the answer look unfamiliar, but it refers to the same pearl-chicken variant. The other listed choices are different Cantonese snacks: gai daan jai are egg waffles, haam seui gok are savory glutinous-rice dumplings, and zhaliang is a rice noodle roll with fried dough.