For cold. In a large saucepan, sauté the onion, carrot, celery in corn oil, then add the minced ginger, cloves, cinnamon, and fish sauce. Cook for half a minute.
Pour in water, add guinea fowl, bring to a boil, and simmer until the broth is reduced by 2/3 (about 1 liter)
Remove from heat and let cool to room temperature.
Separate the guinea fowl pulp from the bones and place in a pre-prepared form. Add one sheet of gelatin previously soaked in warm water to the broth. Strain the broth, add salt and pepper to taste, and carefully pour the broth into the mold. Leave to freeze overnight.
For the sauce. Blend all sauce ingredients in a blender until smooth. Green chili and wasabi add little by little, salt and pepper at the end.
Carefully divide the finished jelly into portions. If it is not thickened enough, serve in deep portioned salad bowls or soup bowls, garnish with fresh cucumber, lettuce leaves. The sauce can be served separately.