A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a sprinkling of (Parmesan?) cheese, lightly browned in a hot oven or broiler.
The sauce is like a basic white-sauce, but yellow colored (I suspect turmeric), but rather than the usual creamy flour/butter taste, while it is still smooth and creamy, it has a noticeable raw flour flavour.
That raw flour taste actually goes quite well with this dish.
Is it simply under-cooked, or is there a special technique or name for this kind of sauce?