In a blender or mini food processor, combine ginger, garlic, shallots, brown sugar, and salt.
Blend into a smooth paste.
Transfer the mixture to a large bowl.
Mix in pepper, five-spice powder, soy sauce, and dry sherry.
Add the chicken halves, ensuring they are evenly coated.
Cover and refrigerate for several hours or overnight to let the flavors meld.
Preheat the grill.
Grill the chicken halves, bone side down, about 4 inches above the heat source for approximately 20 minutes.
While the chicken is grilling, mix the baby snow peas, baby carrots, sliced mushrooms, tender green beans, and julienne-sliced celery together.
Sprinkle with a bit of grated ginger and drizzle with soy sauce and sherry.
Place the mixed vegetables in a vegetable cooker or wrap in aluminum foil and place on the grill for the last 10 minutes.
Turn the chicken and continue grilling for another 20 minutes or until done.
Serve the Vietnamese-inspired Grilled Chicken and Spring Veg Medley with jasmine rice for a complete and vibrant meal.
Notes / Tips / Wine Advice:
Wine Advice:Pair this lively dish with a light-bodied Pinot Grigio. The crisp and refreshing notes of the wine complement the vibrant flavors of the Asian-inspired spices and the variety of spring vegetables.