To prepare Ginger Teriyaki Sauce combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan

Bring to a boil and then simmer over medium heat 3 minutes

Blend water with cornstarch; stir into sauce

Stir over medium heat 1 minute or until thickened

Strain sauce

Makes about 1 cup

Set aside to cool or refrigerate up to 1 week. Wash the chicken and dry thoroughly, inside and out

Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers

Reserve 1/2 cup of the cooled teriyaki sauce and pour some of the remaining sauce under the skin of the chicken and work it over the breast, legs and thighs

Rub more of the sauce all over the outside of the chicken

Let the chicken marinate for 30 minutes. Rotate the chicken on the spit rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat

Remove chicken and cut into pieces to serve

Serve the chicken with the remaining Teriyaki Sauce for dipping. Tip: You may substitute a prepared Teriyaki Marinade for the Ginger Teriyaki Sauce in this recipe