1. Remove remaining hair on coquelet with blowtorch, rinse and blot dry with kitchen towel.
2. Chop thyme and rosemary. Melt butter slightly with blowtorch for a few seconds, mix in the herbs and a little salt and pepper to create a herb butter.
3. Cut wings and tails off the coquelets, add salt and pepper, rub herb butter inside and out, roast in oven at 160℃ for 15 minutes, then turn up to 200℃ for 5 minutes until skin becomes crispy.
4. In a heated skillet, add sugar, cook until caramelised, then add chestnuts and butter, remove from heat, mix well. Add in a little water or chicken stock, season with salt, simmer for a few minutes.
5. Melt butter in skillet, add rosemary and thyme, then add coquelets, douse them with melted butter, transfer the coquelets to a plate, carve out the breasts and thighs, set aside; save the butter sauce in a bowl.
6. Heat olive oil in a skillet, sauté one clove of garlic, add termite mushrooms, sauté till fragrant, season with salt and pepper, tip coquelet juice in the baking tray left from roasting, mix in sweet potato. Add a little butter and the chestnut caramel sauce. Add teriyaki sauce and a little rosemary. Simmer in low heat for a few minutes, transfer to serving plate.
7. Remove herb sprigs from the butter sauce left from pan frying coquelets, add a little water and a teaspoon of BBQ pork sauce, mix well, tip coquelets into the sauce, simmer for a few minutes. Remove the coquelets, use a blowtorch to crisp the skin.
8. Transfer the coquelets to the serving plate, pour over with remaining sauce, serve.