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:

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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

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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!