"Velveting" meats for stir fries, does anyone do this?

[Warpy]

8. The technique is a little different for chicken

Marinate chicken cubes or thin slices in a mixture of egg white, white wine, and cornstarch. Either deep fry in oil until outside is set but not browned at all or plunge into boiling water, removing it before you get boiled chicken, the process is really quick. Then proceed with the rest of the recipe.

The textural difference is pretty amazing. The recipes work perfectly well without this step and will taste fine. The difference is in the texture and you will notice it if you skip it, marinating the chicken but not exposing it to brief heat.