Sanpiau is another comfort food that finds itself in all cultures across borders. This is essentially a rice congee from the northeastern state of Mizoram. An ethnic form of rice that is so delicate that it is almost edible once it is soaked is used to make this preparation. This rice is slow-cooked with country chicken traditionally.

Chef Ankur Chakraborty, Co-founder of The Crossing, Dubai, said, "However, we use fresh chicken from local UAE farms. In the slow cooking process, we add flavorful herbs from the region, like lemongrass ethnic ginger, which looks like galangal but it's more ginger." 

He added, "While we were training for the restaurant, some of our team members who hail from Myanmar came across this dish and said it is also called Sanpiao in their native country. The idea of crossing goes beyond borders. The state of Mizoram touches China on the north, Myanmar on the east, and southeast Asia on the south. In fact, historically, Myanmar was called Burma, a very important port of trade and a very important city of trade called Rangoon. All of this was one big sub-continental India presently separated by political borders. Food knows no borders, and it is represented so well in this dish." 

Here is an exclusive recipe&nbspby Chef Ankur Chakraborty, Co-founder of The Crossing, Dubai

Ingredients  

For Sanpiau 

• Rice Jasmine 100gm
• Water 1.25 Liter
• 2 Lime Leaves 
• Lemon Grass 5gm
• Galangal 8 gm
• Salt To Taste 
• Chicken Thigh Boneless 100 gm

For Sambal Sauce 

• Chopped Spring Onion 50 gm
• Chopped Fresh Onion 5 gm 
• Finely Minced Ginger Fresh 10 gm
• Dry Chilli&nbspSoaked And Pasted Kashmiri Red Chilli Paste 10 gm
• Chopped Coriander Leaves Fresh 15 gm
• Sunflower Oil / Garlic Oil 20 ml
• Chilli Flakes 5 gm
• Soya Souce Light Le Kum Kee 150 ml 
• Palm Vinegar 30 gm
• Sugar 1/2 gm

Method

For Sambal Sauce 

1. Mix all the ingredients and bring to a slow simmer. 
2. Adjust the seasoning and cool for future use. 

For Sanpiau 

1. Soak the jasmine rice and leave overnight.
2. Wash the rice under cold running water for 15 minutes and put it in a stock pot for boiling. 
3. Add all the herbs and chicken thighs to it. 
4. Slow cook for about 3 hours, adding water as and when needed. 
5. Adjust the salt. 
6. Serve hot with the addition of the sambal sauce and a soft poached egg.