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| 1 | (4 1/2 Lb. ) Fryer |
| 1 Tasse | ginger root sliced |
| 3 | Stalks Celery, Diagonally Sliced |
| 4 x ca. 30 g | Uncooked Rice Noodles |
| 2 Esslöffel | vegetable oil |
| 1 1/2 Esslöffel | soy sauce Low-sodium |
| 1 Esslöffel | lime juice |
| 10 Milliliter | Garlic minced |
| 6 | green onions sliced |
| 1/2 Tasse | radishes sliced |
| 3 | Carrots Diagonally Sliced |
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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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