Base:
Butter, onion, sambal oeleck, mustard powder, ground coriander.
"Simmer" on low heat as if to caramelise. Add boiling water as required to prevent burning.
Chicken:
Cut strips of thigh and coat in coconut flour.
Cook:
Braise chicken in base - still on low heat. Add very small amounts of boiling water if required. Add small splashes of maple syrup after chicken is mostly cooked. Then continue to braise for a bit longer than you would expect due to low heat. Chicken juices should eventually moisten the base.
Serve:
Boiled baby carrots and baby corn between roquet garnish around edge of plate.
