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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Chicken(wings & bones) - 1 lb
- Allpurpose flour(Maida) - 1 1/2 tbsp
- Egg - 1 no
- Butter - 2 tsp
- Pepper powder - 3/4 tsp
- Sugar(A pinch) -
- Ajinomotto(A pinch) -
- Salt(As reqd) -
Ingredients
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Instructions
- Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.
- Shread flesh from wings and saute in 1 tsp butter and keep aside.
- For Roux: 1)In a shallow pan, add butter.
- Add maida and saute well.
- Remove from fire before the colour changes.
- Mix the roux to the stock.
- Bring to a boil.
- Reduce the flame to low medium.
- Pour the beaten egg mix into the soup through a strainer.
- Add ajinomotto.
- Remove from fire.
- Garnish with shredded chicken in each bowl before seving.
- Tips: 1) You may add more roux to make the soup thicker.
- Vary the amount of salt and pepper to taste.
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