Reserve ¼ cup (60mL) and in a large jug, blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and add to a large frying pan with chicken and lemon grass over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Refrigerate for 2 hours or until chilled.
Meanwhile, make the dressing, combine reserved NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, lime juice, sugar, MAGGI Fish Sauce, vinegar, soy sauce and chilli in a small bowl.
Drain coconut milk mixture from chicken. Finely shred chicken. Combine wombok, carrot, bean sprouts, green onion, coriander, mint and lime leaves in a large bowl. Add chicken and toss to combine. Add dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.
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