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Washington Post

Bring saucy, tender bourbon chicken home with this timeless technique

Have you ever noticed how the meat and seafood from your favorite Chinese restaurant are particularly succulent? The trick, it turns out, is a technique called velveting. 'It's very prevalent in Chinese cuisine,' said Tim Ma, the chef-owner behind Chinese American restaurant Lucky Danger. And it can be found in other Asian cuisines as well. The technique has been around for centuries. Ma recalls childhood memories of watching his mother use it at his family's restaurant but never heard the word 'velveting' until later in life.