Curry Noodle Soup with Popcorn Chicken

Ingredients

• • 2 pieces chicken thighs or 1 breast ((about 9 oz / 250 g), cut to 3/4” (2 cm) pieces)
• • 2 teaspoons Shaoxing wine ((or dry sherry))
• • 3/4 teaspoon salt
• • 2 to 3 tablespoons cornflour
• • 1/4 cup peanut oil
• • 1/2 teaspoon white pepper
• • 2 ” (5 cm) ginger (, grated)
• • 3 cloves garlic (, grated)
• • 2 tablespoons curry powder ((I used S&B Japanese curry))
• • 4 cups chicken broth
• • 1 tablespoon Shaoxing wine ((or dry sherry))
• • 1 teaspoon rice vinegar
• • 1 teaspoon soy sauce
• • 1/2 teaspoon salt ((or to taste))
• • 1/2 teaspoon sugar
• • 8 oz (225 g) thin Chinese wheat noodles
• • 2 heads baby bok choy ((or other leafy greens, cut to bite-sized pieces))
• • Spring Onions (, chopped (Optional))

Preparation Steps