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Lychee Glazed Roast Chicken

3 tbsp. lychee or rice wine
3 tbsp. lychee honey
2 tbsp. soy sauce
1 tsp. sesame oil
1/2 cup chunky lychee jam
1/2 tsp. white pepper
1 roasting chicken (3 to 3 1/2 lbs.) cleaned
1/2 tsp. minced garlic
1/2 tsp. grated ginger

To make the marinade, combine all the ingredients except the chicken into a bowl.

Place the chicken in a resealable plastic bag. Pour the marinade into the bag and seal the bag. Place in the refrigerator for up to 2 hours, turning the bag occasionally.

Preheat the oven to 350°F. Remove the chicken from the bag, reserving the marinade. Place the chicken on a rack in a roasting pan, breast side up. Roast for 35 minutes, basting occasionally. When the chicken starts to brown, cover it loosely with foil. Turn the chicken and roast for a further 35 minutes, basting it with the reserved marinade. Turn the chicken again and roast until the meat near the bone is no longer pink when cut, about 20 minutes.

Cut the chicken into 2 inch pieces with a cleaver or kitchen shear.

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