This dish hails from northern Myanmar’s Shan State but borrows something from the cuisines of each of the nations’s neighbours.

The soup is prepared using ginger and onion purée, which along with the inclusion of chickpea flour suggests an Indian influence. Thailand’s food culture comes in to the picture in the form of coconut milk while the pan-cooked chicken and spring onion garnish to Chinese cuisine. The result, however, is a creamy, satisfying dish that’s vintage Myanmar.