Sentence:  Blanching cut and specially marinated chicken in oil or water prior to stir-frying is a technique common to Chinese restaurant kitchens. The 20-second bath tenderizes the chicken remarkably, hence the process has been dubbed "<WSD>velveting</WSD>" in English. <WSD>Velveted</WSD> chicken is half-cooked, will not stick to the pan, and needs almost no oil when stir-fried. 
Meaning of the word marked with <WSD> tags:  To coat raw meat in starch, then in oil, preparatory to frying.