Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced

Remove Giblets Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make
Several Slits in Skin Of The Chicken Insert Gingerroot Slices.
Place Chicken in A Dutch Oven Cover With Water. Bring To A Boil,
Reduce Heat Simmer 50 Min. OR Until Chicken Is Tender. Remove
Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard
Gingerroot Slices. Skin Bone Chicken Cut Into 1/2 Inch Pieces.
Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery
Carrots Cook Over High Heat 45 Seconds. Drain Vegetables Well
Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice
Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice, Garlic. Add To Reserved
Chicken, Celery, Carrots, Green Onions Radishes, Tossing Gently.
Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken
Mixture in Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture 1/4 C. Rice Noodles.
(Fat 8.9. Chol. 57.)

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