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
Preparation Method
1)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.
2)Shread flesh from wings and saute in 1 tsp butter and keep aside.
For Roux:
1)In a shallow pan, add butter.
2)Add maida and saute well.
3)Remove from fire before the colour changes.
4)Mix the roux to the stock.
5)Add sugar, salt and pepper.
6)Bring to a boil.
7)Reduce the flame to low medium.
8)Beat the egg with little salt and pepper.
9)Pour the beaten egg mix into the soup through a strainer.
10)Add ajinomotto.
11)Remove from fire.
12)Garnish with shredded chicken in each bowl before seving.
Tips:
1) You may add more roux to make the soup thicker.
2) Vary the amount of salt and pepper to taste.
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