Congee with Spring Vegetables and Green Garlic Oil

Bring chicken wings, bacon, onion, ginger, and 4 quarts water to a boil in a large stockpot. Reduce heat and simmer, uncovered, skimming off any foam that rises to the surface, until stock is richly flavored and wings are beginning to fall apart, 1½–2 hours. Strain through a fine-mesh sieve into a large bowl (you should have about 3 quarts stock); reserve chicken for another use.

Do Ahead: Stock can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

Bring 1½ quarts chicken-bacon stock to a boil in a small pot. Add rice and bring to a simmer; season with salt. Cook, lowering heat as needed to maintain a gentle simmer and stirring occasionally, until rice is beginning to fall apart and congee is the consistency of a loose porridge, 40–45 minutes. Season again with salt, if needed.

Meanwhile, purée green garlic, cilantro, schmaltz, and a pinch of salt in a blender until smooth and very bright green, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. (Note: you will have extra, but you can store it for another use.)

Heat olive oil in a medium skillet over medium. Cook bacon, stirring often, until browned and crispy, 6–8 minutes. Transfer bacon to a plate with a slotted spoon. Add mushrooms to skillet and cook, tossing occasionally, until lightly browned, 4–5 minutes. Add asparagus and cook, tossing, until crisp-tender, about 3 minutes; season with salt. Add peas and cooked bacon and toss just to combine.

Divide congee among bowls. Top with vegetables, then drizzle with green garlic oil. Top with more cilantro before serving.

Do Ahead: Green garlic oil can be made 2 days ahead; cover and chill, or freeze up to 1 month.