Remove giblets & neck from chicken. Rinse chicken; pat dry. Make
several slits in skin of the chicken & insert ginger slices. Place
chicken in a Dutch pven & cover with water. Bring to a boil, reduce
heat & simmer 50 minutes OR until chicken is tender. Remove chicken
from broth, reserving broth; let chicken cool. Discard ginger
slices. Skin & bone chicken & cut into 1/2" pieces. Set aside.
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, soy sauce, 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)
