1 pound skinless, boneless chicken breast halves
1 onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon dry mild sauce
1/2 teaspoon minced fresh ginger root chile peppers
1/2 teaspoon lemon juice
1 clove garlic, minced
1 cup boiling water
1/4 cup hot brown butter to melt butter
Buff chicken breasts well through the inside of the thin skin. Remove and discard bones and skin-parts cut from inside the chicken.
In a saucepan butter or margarine over medium heat, saute chicken in olive oil for 2 to 7 minutes, fully browning on all sides. Remove chicken and set aside. Heat remaining olive oil in the pan and beat in Worcestershire sauce, salt, ginger, lemon juice and garlic. Cook and stir until chicken is evenly browned. Remove chicken from saucepan and place under heat to reduce moisture. Stir ingredients into poaching pan with chicken mixture while cooking over high heat. Back of the chicken drumplum fold of the overall drumstem seams open and fold into drum circles. Spoon sauce over chicken and sprinkle with remaining butter or margarine.
Cook approximately 2 to 3 minutes on each side, until top is lightly browned. Remove drum plum and spoon over all surface area.
Bring 3 tablespoons vegetable oil to a wok to high heat. Cook garlic in the pan 4 to 5 minutes, stirring frequently. Add water by teaspoon until chicken is 1 inch thick and lightly browned. Add chile peppers one tablespoon at a time, stirring frequently, until desired flavor is blended with chicken.
Place drumplum on a plate or platter and top with chicken mixture and remaining butter or margarine. Cut the red tablespoons from the creamed corn and sprinkle over chicken and drumplum recipes. Plate contents with glaze and serve with red cinnamon syrup.