Remove the yacai from its package and rinse under cold running water for 10 seconds, then drain and squeeze out the excess water.
Stem the chilies and slice them into thin rings (you should have about ⅓ cup). If your chilis are spicy, you could also remove the seeds.
Thinly slice the chicken, then cut each slice into strips and then into pea-sized pieces. Transfer the chicken to a bowl and add the Shaoxing wine, dark soy sauce, cornstarch and white pepper and mix until well combined. Add 1 teaspoon of vegetable oil to coat the chicken and mix again.
Heat a well-seasoned wok or a deep frying pan over low heat, then add the yacai and toast it for 2 to 3 minutes, until the excess water evaporates and the pickles become fragrant. Remove the pickles from the wok and set them aside; wipe the wok clean.
Heat the wok over high until it’s lightly smoking, then turn the heat down to medium. Add the remaining 2 tablespoons of vegetable oil, then immediately add the chicken pieces and stir to break up any lumps. Stir-fry the chicken, stirring constantly, until it turns pale. Add the ginger and garlic and stir-fry them for a few seconds, until fragrant. Add the toasted yacai then season everything with the soy sauce, sweet wheat sauce and sugar. Mix well, taste and adjust the seasonings as needed.
Add the sliced chili and stir-fry everything for about 2 minutes, until the chili rings soften slightly.
