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Chicken Poutine with General Tao Sauce and Brins de Gouda Bergeron

4 portions


  • 10 medium-size yellow potatoes, cut into sticks
  • 45 ml (3 tbsp.) melted butter
  • Sauce
  • 1 liter (4 cups) chicken broth
  • 60 ml (¼ cup) rice vinegar
  • 80 ml (⅓ cup) soy sauce
  • 80 ml (⅓ cup) brown sugar
  • 125 ml (½ cup) ketchup
  • 15 ml (1 tbsp.) sambal oelek (hot chili paste), optional
  • 60 to 80 ml (¼ to ⅓ cup) cornstarch
  • 450 g (1 lb.) Brins de Gouda Bergeron cheese
  • 500 ml (2 cups) cooked chicken cut into pieces
  • 60 ml (¼ cup) chopped fresh cilantro


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  • Preheat oven to 450oF (230oC). Place potato sticks on a baking sheet and coat with melted butter. Bake for 30 minutes or until tender and golden. Turn several times during cooking.
  • In the meantime, combine chicken broth, rice vinegar, soy sauce, brown sugar, ketchup, and sambal oelek (if desired) in a saucepan and bring to a boil. Boil for 5 minutes.
  • Dilute cornstarch in a little water and stir into broth using a whisk. Simmer until thickened.
  • Divide roasted potato sticks evenly between 4 bowls. Garnish with cheese and chicken and top with sauce. Sprinkle with cilantro and serve.

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  • The sauce can be prepared in advance and kept in the refrigerator for 4 to 5 days. However, the poutine should not be assembled until ready to serve.

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