Velveting chicken for stir frying pre-cook process

A home cook seeking clarification on velvet chicken stir-fry technique is questioning the purpose of the pre-cooking process, which involves searing the chicken briefly before stir-frying. The confusion arises from the two-stage cooking method—first pre-cooking the chicken until opaque, then cooling it before completing the stir-fry—rather than cooking it all at once. The user wonders why this extra step is necessary and whether it could be streamlined. The discussion invites insights from experienced cooks on the benefits of velveting and pre-cooking in stir-fry recipes.

I want to follow https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/?__cf_chl_rt_tk=ezuXBQP17oJXVgTKBxD.EqU4uqWyhF9Qv0D1NjM2ut4-1791900819-1.0.1.1-HL_ToUm_xbmxFnijiLHi6X0O4aH_s9.DfTOeaO_v_Qw for velveting chicken for stir frying. I'm a bit confused about the pre-cooking process. Step 4 is the searing for 20 seconds along with "Stir-fry until the chicken has turned opaque" step. This is referred to as the "pre-cook" process IIUC, but I'm a bit confused why we need to pre-cook, (inevitably) cool, and then cook/stir fry again instead of doing it all in one go? submitted by /u/Diligent_Board_172 [link] [comments]