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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?

  • Off topic comment: While that dish description actually sounds delicious, it is nothing like I've ever heard of. I am Portuguese and never have I seen anything like that around here. Closest local dishes that remotely match your description are Arroz de Pato (Duck Rice) or Empadão de Arroz (Rice Casserole) both of which are made with a bed of rice layered with either shredded duck or ground beef, often with a gratin topping generally made of egg wash. No sauce or cheese to speak of. – Duarte Farrajota Ramos Apr 27 '20 at 22:21
  • Quick google search for Rice Casserole does seem to yield lots of results that seem to visually vaguely match your description of "yellow sauce" – Duarte Farrajota Ramos Apr 27 '20 at 22:22
  • @DuarteFarrajotaRamos, as I said, it is a Chinese restaurant, so the Portuguese connection might be slim. (E.g. Hawai'ian Pizza is Canadian, Russian Dressing is American, Caesar Salad is Mexican, and Chicken Tikka Masala might be Scottish.) – Ray Butterworth Apr 27 '20 at 23:27

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