Pound the green chillies, garlic & Ginger together
Add some oil to a saute pot and add the chilli, garlic & ginger mixture
Add the Chicken
Add Salt & Pepper
Add the Carrots & the French beans
Add the Water, cover and cook
Strain the liquid from the solids
When the Chicken cools, shred it
Prepare the roux by heating the butter, add the flour, Salt & Pepper & Coriander
Add the reserved stock and the milk - whisk and cool
Grate the cheese, potato and boiled eggs over the Chicken
Add the chopped Coriander
Add the cooled roux
Cool in the fridge
Add the egg yolk and form into patties
Dredge in flour, a flour slurry and finally the vermicelli noodles
Shallow fry