| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Salads, Poultry, Oriental |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.)
A Message from our Provider:
“Forbidden fruits create many jams”