A different method for passing through oil

I was streaming some TV this evening through the apps feature of my TV. I chose an episode of Great Chef's Holiday Table, the one with the Wong Brothers making their Lettuce Blossom (video link)  It's a nice chicken and vegetable filled lettuce cup or wrap.

Some interesting technique is demonstrated in the video. I give time marks to the different technique points.

• 2:03 double cleaver mincing.
• 2:30 marinate in quite a lot of cooking oil, but this turns out to be a prelude to passing through oil. And I don't think its really a marination step, but a measuring step.
• 3:02 the commentary indicates to stir fry the chicken. This is a bit of a misnomer in this case. By adding the room temp chicken and oil to the hot wok, it all heats up more slowly and par cooks the chicken gently. The chicken is strained out of the oil with a spider,
• 3:26 then truly stir-fried in much less oil with the vegetables following on quickly. 

I liked this technique of passing through oil for a few reasons. It premeasures the amount of oil needed. By mixing the oil with the chicken before heating, you know how much oil you need. This is a little less hassle and more efficient. 

You don't have to measure the temperature of the oil to keep it cool enough. Passing through oil technique usually targets an oil temp between 250 and 275 F. You can visually gauge the progress of the chicken and simply remove it at the right time without fussing with thermometers. 

Additionally, the meat will not all cook together quickly as can happen with the usual technique when you first add the meat to the hot oil 

However, you're still limited by not overloading the wok. The commercial wok stove they used had plenty of power to heat the chicken up. It will take some experimenting to see how well this technique translates to home equipment.