Mushroom chicken in a soy and ketchup sauce

Cut the chicken thighs into bite-size pieces.

Mix the chicken with the soy sauce, vinegar, oil, grated ginger, sugar and corn flour and marinate at least 15 minutes.

In a bowl mix the water, light soy sauce, dark soy sauce, sugar, chili sauce, tomato ketchup and corn flour to a smooth consistency.

Heat a pan with two tablespoons of oil on high; once the oil is smoking hot add the chicken in a single even layer and leave it untouched a minute to brown and develop colour.

Stir three to four minutes on high, add a quarter cup of water, cover immediately and leave covered on medium heat 8 to 10 minutes until tender.

Uncover, add the salt and ground black pepper, stir well and take it off the heat.

In the same pan add another tablespoon of oil on high, then the chopped ginger and stir well.

Add the chopped garlic, fry a few seconds, then the roughly chopped onion and stir until it softens a little, then the white parts of the green onions.

Add the cleaned sliced mushrooms and stir on high heat until all the water they release has evaporated.

Cover on medium to low heat about five minutes.

Uncover and add the salt and the ground black pepper.

Return the cooked chicken and stir a minute, then add the chopped green chili and the green parts of the green onions.

Stir the sauce well, pour it in and bring it to a vigorous boil on high heat, then give a final stir and take it off the heat.

Garnish with fresh cilantro and serve with hot steamed rice.