Crisp Quail with Pineapple and Green Onion

8 quails, quartered

Marinade

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

Sauce

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 unsalted butter
Peanut oil, for deep-frying

About 1 cup rice flour
1/2 to 3/4 cup water
6 green onions, trimmed and cut in half lengthwise
1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices

Combine all marinade ingredients.
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 a preheated 350 degree F oven for a few minutes. Remove from the oven and pile the quail in the center. Poke the green onions into the quail at various intervals. Serve immediately.

Yield: 4 servings

Chili Oil

1 cup peanut, light sesame or olive oil
1/4 cup dried red pepper flakes

In a saucepan, heat the oil. Stir in the red pepper flakes and remove from the heat.

Cool. Store in a covered jar and use as needed.

Yield: 1 cup