Zhi Bao Ji

Soak the dry black mushrooms in warm water for 15 minutes until softened, then remove the stems and slice the caps into thin strips.

Cut the fresh chicken meat into bite-sized pieces, roughly 2-3 cm cubes.

Rinse the Tianjin preserved vegetable to remove excess salt, then chop it finely.

Slice the spring onion into 2 cm pieces, separating white and green parts.

Tear each sheet of parchment paper into two rectangles large enough to fold over and enclose the chicken mixture.

Divide the chicken pieces, mushroom slices, chopped preserved vegetable, spring onion white parts, and shredded ginger equally among the parchment paper pieces, placing ingredients on one half of each rectangle.

Fold the parchment paper over the filling and crimp the edges tightly to create sealed packets, ensuring no steam can escape.

Heat a large pan or wok over medium-high heat until very hot, then place the sealed packets in a single layer.

Cook the packets for 12-15 minutes, shaking the pan occasionally to ensure even cooking and preventing the bottom from burning.

Open one packet carefully to check that the chicken is cooked through (no pink inside), then transfer all packets to a serving plate.

Garnish with the reserved spring onion green parts and serve immediately while the packets are still hot and aromatic.