1. Cut scallion stalks in 1/2-inch lengths; mince the garlic and ginger root. Then combine with remaining ingredients, blending well.

2. Rub mixture over chicken inside and out. Let stand 1 hour, turning bird occasionally. Drain, reserving marinade for basting. Then roast.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.