KUALA LUMPUR, April 20 -- When I was young, my aunts and mother would tell me, "A chicken should taste like a chicken."

It sounded strange, especially to my young self, as isn't every chicken meant to taste like chicken? If not, I wondered what else it would taste like. 

As I grew up and my palate slowly refined over the years, I finally understood what the older generation meant. 

Nowadays, chicken is rarely reared naturally but instead, our supply comes from industrialised farms focused on rapid growth to maximise profit. 

Even the breeds farmed are selected to produce smooth and soft chicken lacking that meaty flavor. 

That compromise in the F&B industry involved injecting flavour by drowning the poached chicke...