Ginger Teriyaki Sauce: Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan. Bring to a boil and 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. Chicken: Wash and dry chicken, 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 inject some of the remaining sauce under the skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over the outside of the chicken and then marinate for 30 minutes. Place chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 180 degrees F on the instant thermometer inserted in the thigh meat. Remove chicken and cut into pieces to serve. Serve the chicken with Teriyaki Marinade for the Ginger teriyaki Sauce in this recipe. Tip: If you are fixing two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1-1/2 hours. Serves 2 to 3. Optional: pineapple