Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking.
Additionally, it provides a soft or "velvety" texture to the meat of any entrée.
The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.
The starch also absorbs any moisture expelled from the cooking meat.
Velveting is often preceded by or combined with a tenderizing step using baking soda or papain.