Cream Of Chicken Soup A delicious Chicken Soup 1 lb Chicken (wings & bones)1 1/2 tbsp Allpurpose flour (Maida)1 no Egg2 tsp Butter3/4 tsp Pepper powderSugar (A pinch)Ajinomotto (A pinch)Salt (As reqd) 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. Chinese