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.)