Corn feed chicken, Spicy Aioli, low temperature tomatoes, tortilla wrap

Recipe by Kenny Chen & Ellen Dong of MGM Macau – Dilmah Real High Tea Global Challenge Gold Medal Winners


5g turmeric powder
2pcs bayleaf
10g whole garlic
10g salt
2g salt
2g sarawak black pepper
3g paprika powder
10g cold pressed olive oil
180g corn feed chicken thigh


Combine all ingredients and marinate the Corn feed chicken for ca. 30 minutes.
Heat the oven to 180 C. and bake for ca. 20-25 minutes.
Check if the chicken is properly cooked and remove from oven.
Cool Down and set aside.

Spicy Aioli or African Chicken Sauce
200g garlic
1000g shallots
100g fresh ginger
2pcs lemongrass
6pcs bayleaf
500g cold pressed olive oil
200g red chili
100g turmeric powder
50g paprika powder
200g coconut powder
200g coconut milk


Cut the garlic, shallots, fresh ginger, lemongrass, red chili, in brunoises
Combine with the olive oil, bay leaf and cook over low heat for 4 hours
Pour the coconut milk, turmeric-, paprika- and coconut powder on top and blend to a paste
Set aside

Coconut Turmeric Sauce
100g coconut milk
8g turmeric powder
1g gelespessa


Combine all ingredients with a hand blender and set aside

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