I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone.
When I go to Chinese restaurants, they often serve chicken neatly cut with a cleaver into pieces including the bone. However, when I search for videos about carving chickens, they all say the same thing:
Cut off the drumstick Cut up the middle of the breast bone, pull the breast off and slice it into pieces. Cut off the wing
I'd like to know how to cut it, using a cleaver, with the bones in tact. Thanks everyone, and any advice will be greatly appreciated!