In a pan, combine 4 cups of water, chicken bones, sliced carrot and sliced onion.
Bring to boil, then reduce the heat to low, cover and simmer for 45 mins.
Strain stock and take only the chicken bones to pull out the chicken from that.
Place this chicken into the stock and boil for another 15 mins.
Add white pepper, ajinomoto and salt.
Add water, if required.
Add beaten egg stirring slowly to create long strands of egg.
Add the cornflour mixture according to the thickness required.
Remove from the flame and sprinkle little black pepper powder, while serving.