Ingredients Jump to Instructions ↓

  1. 1 (4 1/2 Lb. ) Fryer

  2. 1 c Sliced Gingerroot

  3. 3 Stalks Celery, Diagonally

  4. Sliced 4 oz Uncooked Rice Noodles

  5. 2 tb Vegetable Oil

  6. 1/2 tb Low Sodium Soy Sauce

  7. 1 tb Lime Juice

  8. 1 cl Garlic Minced

  9. 6 Green Onions Sliced

  10. 1/2 c Sliced Radishes

  11. 3 Carrots Diagonally Sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook Rice Noodles According To Package Directions. Drain Well.

  3. Combine Oil, Soysauce, Lime Juice,and Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions and Radishes, Tossing Gently.

  4. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve.

  5. About 245 Cal. Per 1 C. Chicken Mixture and 1/4 C. Rice Noodles. (Fat 8.9.

  6. Chol.

  7. .) —–


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