Ingredients:

1-inch piece fresh ginger, peeled and grated
5 cloves garlic, minced
2 shallots, chopped
2 tbsp brown sugar
1/3 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp five-spice powder
3 tbsp soy sauce
2 tbsp dry sherry
2 small chickens, halved
baby snow peas
baby carrots
slice mushrooms
tender young green beans
celery, julienne sliced

Directions:

Combine the ginger, garlic, shallots, brown sugar, and salt in a blender or mini food processor and mix to a smooth paste. Place a mixture in large bowl. Mix in pepper, five-spice powder, soy sauce, and sherry. Add the chicken halves and turn to coat evenly. Cover and refrigerate for several hours or overnight.

Grill the chicken halves, bone side down, about 4 inches above heat source for about 20 minutes. Mix vegetables together with a sprinkling ginger, soy sauce, and sherry. Place in vegetable cooker or wrap in aluminum foil and place on grill for last 10 minutes. Turn chicken, and continue to grill another 20 minutes or untill done.