X came down with a sore throat on Thursday morning; she has since not fully recovered.
I have been cooking congee almost every dinner since Thursday.
Twice I have cooked chicken congee, using different brands of free-range whole chicken.
Before I go any further, I would like to stress that I do not endorse any brand, I only state my opinion.
On the first occasion, I used Red Lea free-range whole chicken to cook the congee. I did not add anything else to the congee other than a few cloves of garlic and salt.
Verdict: KT, X, and I found the chicken to be "sweet"-tasting.
On the second occasion, I used Macro (Woolworth's brand) free-range whole chicken. I added Astragalus membranaceous (bei qi / huang qi) slices.
Verdict: the chicken tastes "sweet", but not as sweet as compared to that of Red Lea's.
Conclusion:
I found Red-Lea to be sweeter-tasting, but due to the fact I added different aromatics to each batch of congee, it may have altered the taste slightly. The take-home message is, free-range chickens taste better than non-free-range chickens. :)
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