Tinolang Manok

1 chicken cut into Asian pieces
1 nice sized ginger, peeled and cut into julienne strips
peppercorns
1 medium sized onion, sliced
unripe papaya, peeled and cut into pieces (available now in big supermarkets, make sure to pick the greenest if you can, if it is half-ripe, it still can be used; forget about it if it is mushy) or you can use chayote (also available in supermarkets now), also cut into pieces
spinach leaves
salt and pepper to taste (if you have patis, it would be lovely)

Boil chicken pieces in a water just enough to cover them.
Add onions and ginger.
Add papaya or chayote and boil under tender.
Add salt and pepper corn to taste.
Add spinach leaves the last.

Serve with white rice and patis on the side.