Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | (4 1/2 Lb. ) Fryer |
| 1 cup | Sliced Gingerroot |
| 3 \N | Stalks Celery, Diagonally |
| \N \N | Sliced |
| 4 ounces | Uncooked Rice Noodles |
| 2 tablespoons | Vegetable Oil |
| 1½ tablespoon | Low Sodium Soy Sauce |
| 1 tablespoon | Lime Juice |
| 1 clove | Garlic Minced |
| 6 \N | Green Onions Sliced |
| ½ cup | Sliced Radishes |
| 3 \N | 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 ½ 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 & ¼ C. Rice Noodles.
(Fat 8.9. Chol. 57.)