Prep the aromatics: Dice onions. Peel and smash garlic cloves. Peel the ginger and slice thinly but keep in large pieces that are easy to pick out when eating.
Prep the chayote/papaya. cut each in half starting at the ridge at their bottoms. Remove the soft seed in their centers. Slice off any remaining skin on the ridges of each chayote, and then slice them into small enough chunks that will allow them to cook fast.
Prep your leafy greens (bok choy, spinach, moringa, etc.).
In a large pot, add the oil and the aromatics and saute until the aromatics begin to develop.
Add in in your chicken and brown on all sides.
Add the chicken broth and scrape the bottom of the pot to deglaze any proteins.
Add the peppercorn, fish sauce, and chayote/papaya. Lower the heat to a simmer and leave it until the chicken is cooked all the way and the chayote and papaya is soft.
Here adjust the flavor to taste by adding salt or small amounts of fish sauce.
Finally, add the leafy greens. Whether you use bok choy, spinach, or moringa, the leafy greens do not take long to cook. Once they are at the consistency you want, you're ready to serve!
