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1
Place the quail quarters on a plate and toss with the marinade.
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2
Let marinate 1 hour, up to 6 hours, refrigerated.
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3
Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half.
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4
Pour in the stock with the cinnamon stick and cook until the sauce thickens.
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5
Add the chili oil and season lightly with salt and pepper.
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6
Whisk in the butter and correct seasoning to taste.
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7
Keep warm.
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8
In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
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9
Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water.
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10
Transfer the quail from the marinade to a clean plate.
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11
Pour enough of the batter over the quail to coat well, reserving a little batter.
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12
Deep fry until golden, 2 to 3 minutes.
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13
Do not overcook.
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14
Drain on a clean towel and toss in the reserved sauce.
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15
Quail is best when still pink on the inside.
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16
Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes.
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17
Drain on clean toweling.
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18
To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate.
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19
Warm in the oven.
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20
Pile the quail in the center and poke the green onions into the quail at various intervals.
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21
Serve immediately.
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22
Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red chile flakes
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23
In a saucepan, heat the oil.
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24
Stir in the chile pepper flakes and remove from the heat.
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25
Cool.
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26
Store in a covered jar and use as needed.
