After my first experience with velveting meat I’ll never not velvet it

Missed the memo in The Wok about dropping it into boiling water, but after I saw that line (chicken was already in the wok), I just added a little water and it was fine.

[Velvet chicken](https://www.seriouseats.com/chinese-velveting-101-introduction-water-velveting) and of course Kenji’s [fried rice](https://www.seriouseats.com/easy-vegetable-fried-rice-recipe) that is a staple in my rotation.

by reb6