Rub the chicken with salt and rinse well. Separate the neck and feet. Place the chicken in a pot of cold water on the stove with the julienned ginger, turmeric powder, and 1 teaspoon of seasoning powder (or MSG, if desired). Turmeric gives the congee a nice yellow color, but don’t add too much or it will be overpowering.

Mix the rice and mung beans together and rinse thoroughly. If you have time, soak the mung beans for about 2 hours beforehand for better texture.

When the chicken pot comes to a boil, skim off any foam, then slowly add the rice and mung beans to the pot to cook with the chicken.

After adding the rice and mung beans, wait for the pot to return to a boil, then reduce to medium heat and partially cover. Cook until the rice and beans are plump and almost creamy, and the chicken is tender. Remove the chicken to a plate. You can also boil the chicken separately and add the rice later, but cooking them together makes the congee more flavorful.

Wearing gloves, remove the chicken bones and keep only the meat. Shred the meat into bite-sized pieces by hand or with a knife.

Add the shredded chicken back into the pot and simmer for a few more minutes. Adjust the seasoning to taste. To serve, place chopped green onions and herbs at the bottom of each bowl, ladle the congee over, sprinkle with black pepper, and enjoy.