Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

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

Step 7

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