Chopping Poultry, Chinese - Style

Put the bird on a chopping board, with its legs facing away from you. With a cleaver, cut the bird in half lengthwise, then push one half to the side (to be cut later) and lay the other half in front of you. Cut off the leg, and then cut off the wing where it joins the breast. Cut the wing lengthwise, then cut the leg into 6 pieces. Slice the breast into 6 pieces and then reassemble half of the bird on a plate, placing the leg and wing to the side with the breast on top. Repeat with the other half of the bird, and then arrange on the plate so that both halves of the bird are side by side.