Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Combine Oil, Soysauce, Lime Juice,and Garlic. Add To Reserved
Chicken, Celery, Carrots, Green Onions and 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 and 1/4 C. Rice Noodles.
(Fat 8.9. Chol. 57.)

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