- 8 quails, quartered
- 2 tablespoons plum wine or sherry
- 2 tablespoons chopped fresh, peeled ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped green onion
- 1 teaspoon salt
- 1 teaspoon freshly ground white pepper
- 3/4 cup plum wine or Port
- 1 tablespoon julienned fresh, peeled ginger
- 1/2 cup brown stock
- 1/2 cinnamon stick
- 1 teaspoon chili oil, recipe follows
- Salt and freshly ground white pepper
- 2 tablespoons (1 ounce) unsalted butter
- Peanut oil, for deep-frying
- About 1 cup rice flour
- 6 green onions, trimmed and cut in half lengthwise
- 1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices
Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- 1 cup peanut, light sesame or olive oil
- 1/4 cup dried red chile flakes