Weinoo, Buddha and Lucky appear to be the dominant whole chickens sold in Manhattan Chinatown. The only branding is a little metal tag on the wings, which I've bitten into more than I like. I've never heard of Bobo. I'll have to take a closer look at the tag the next time I buy a chicken to verify the names, it's gotten to the point where I just discard it without even looking at it. Hopefully before I bite into it.
I've tried Bell & Evans, Empire Kosher and some other premium chickens. They're not great for White Cut Chicken. Your mileage may vary, as I tried this many years ago and quickly gave up. Cooking expensive premium chickens unsuccessfully was making me cranky. I stopped experimenting when I moved back to the east coast and could access the chinatown meat markets. Taking a raw chicken back to California wasn't a great idea, but grabbing chicken and throwing it into the cooler for an hour in the back seat is fine.
Mom doesn't need sauce and rice. The chicken stands alone 
And of course I'll never tell mom I'm sous viding. I am cheating thoroughly to get the results I want to eat, because I tried and failed for decades to use her methods. I nailed it on my second attempt with sous vide; the only adjustment was pushing the temp up a few degrees.
