- 10 medium-size yellow potatoes, cut into sticks
- 45 ml (3 tbsp.) melted butter
- 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
- 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.
Looking for a substitute for this cheese?
- Check out our selection of Gouda cheeses from here, which you can cut into cubes for this recipe.
- 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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