---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Poultry, Oriental
       Yield: 8 servings
       1    (4 1/2 Lb. ) Fryer
       1 c  Sliced Gingerroot
       3    Stalks Celery, Diagonally
       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.)