LARB GAI ( CHICKEN THAI SALAD )

Place 500 gm of chicken mince in a large bowl with 60 ml ( 1/4 cup ) of lime juice . heat a fry pan to a medium heat sparyed with cooking oil . Cook the chicken mince , moving it around with a wooden spoon for 4 minutes , add 1 tsp of brown rice , 1 dsp of apple cider vinegar , 2 tbs of fish sauce , 1 tbs of minced garlic , 1 dsp of minced ginger , 2 spring onions sliced ,continue stirring for 3 minutes . Now add 1/2 cup of fresh coriander , 1 red chilli sliced ( with seeds ) and 1 dsp of rice flour . Mix till slightly thickened and stir through 100gm of bean sprouts .