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.

Add sugar, salt and pepper.

Bring to a boil.

Reduce the flame to low medium.

Beat the egg with little salt and pepper.

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.