Velveting meat is a traditional Chinese cooking technique that results in juicy, flavorful meat and glossy, thickened liquid. The meat gets coated in a mixture of cornstarch, egg white, and salt, preventing the protein from seizing and firming up. The result is more tender meat. In this recipe, Michelle Tam takes velveting one step further and processes the chicken into ground meat that retains the tenderness of velveting but also becomes light and fluffy.