First, place the chicken pieces in a pressure cooker with 2 cups of water (about 480 ml). Cook until you hear one whistle. Wash all the vegetables and drain them in a colander.

In a pan, melt the butter. Add the chopped garlic and sauté briefly. Then add the chopped onion and sauté for a short time. Add all the chopped vegetables and a little salt, and cook for a few minutes.

Add the soy sauce, chili sauce, and tomato ketchup. Mix well.

Shred the boiled chicken pieces and add them to the pan. Mix well. Pour in the chicken stock (the water left after boiling the chicken) and stir. Bring to a boil.

In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup water (about 60 ml) to make a slurry. Slowly add the slurry to the pan while stirring, and cook until the soup thickens.