Pat the whole chicken to dry.
Place the chicken into a tray. Stuff the inside of the chicken or cavity with garlic cloves and 1 stalk of green onion.
Season the whole chicken with 1 tsp of salt and 1/4 tsp. pepper
Grab your kitchen scissors to make a small cut through the thick skin part of the chicken between the thigh and the cavity opening. Expand the hole using your finger and bring the leg over on the opposite side and insert the end part of the leg and then repeat the procedure on the other side to keep the legs crossed together (see the video above). This helps to keep the garlic and green onions inside the cavity while cooking. Then set aside.
Heat the oil in a medium size boiling pot over medium heat. Add the ginger and saute for a minute. Then stir the garlic and continue to cook for an additional 2 minutes.
Add the whole chicken into the pot and sear it for 1 minute or turn until it's a light brown. Then flip the chicken to the other side and sear for another 1 minute. Next, add the chicken broth, water, whole onions, green onions, fish sauce and the remaining salt and pepper. Cover and bring it to boil. Then reduce the heat to medium for 40 minutes or until the chicken is cooked through.
Scoop out the scum then, add the papaya and Serrano peppers into the mixture. Cover and continue to cook for 8 to 10 minutes or until the papaya is soft.
Remove the stalk of green onion and add the spinach into the mixture. Cook for 2 minutes or until the spinach has wilted. Turn the heat off and rest the chicken for 10 minutes in the pot.
Serve with glass noodles or steamed rice and salt and pepper on the side. Enjoy!