Name: Congee With Spring Vegetables and Green Garlic Oil
Yield: 4 servings
Ingredients: 3 pounds chicken wings; ½ pound sliced bacon; 1 large white onion, halved; 1 1-inch piece ginger, peeled, lightly crushed; ¾ cup jasmine rice; Kosher salt; 1 green garlic stalk, trimmed, coarsely chopped, or 1 small leek plus 1 garlic clove, coarsely chopped; 1 small bunch cilantro, coarsely chopped (about 3 cups), plus more for serving; 1 cup schmaltz or olive oil; 1 tablespoon olive oil; 1½ ounces thick-cut bacon, cut into small pieces (about 1 thick slice); 2 ounces morel mushrooms, halved if large, or sliced shiitake mushrooms (about 1 cup); ½ pound asparagus, trimmed, cut into 1-inch pieces on a steep diagonal; 1 cup baby peas, thawed if frozen

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If you don’t want to make the chicken stock from scratch for this congee recipe from Mister Jiu's in San Francisco, CA, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Recipe notes