Hawaiian Chicken Cho Cho

1. Thread meat on skewers, without crowding.
2. Combine soy, brown sugar, ginger, cinnamon, oyster sauce, bean paste, molasses, horseradish, and wine in a saucepot, over a moderate flame.
3. Bring to a boil, reduce heat, and stir until dissolved and well blended.
4. Combine cornstarch and beer or sake-mix well.
5. Add to saucepot, heat and stir until thickened.
6. Remove from heat.
7. Add plum wine-mix well.
8. Brush onto skewered chicken strips.
9. Grilli over hot coals for 2-4 minutes per side until done, basting often.
10. Arrange onto a heated serving platter.
11. Moisten with heated sauce.
12. Serve hot, warm, or at room temperature.