Prepare a big pot of water and blanch the chicken for a minute or two, and then discard the water and rinse the chicken with cold running water
Slightly crush the ginger with the side of a cleaver or a heavy object. Wash and trim the spring onions and break them into a few long sections
Place the chicken in a saucepan or casserole dish with just enough water to cover it. Bring the liquid to the boil over a high flame, and skim off any scum that rises to the surface. Add the ginger, spring onions and wine, then turn the heat down and simmer gently, half-covered, until the chicken is very tender and comes easily away from the bone when you pull it with tongs, about 1 hour or so. Skim off as much oil that rises to the top as possible (they mostly comes from the skin of the chicken)
Shortly about 30 minute before the chicken is ready, peel and de-seed the papayas, cut them into chunks and add them to the soup
Season with salt and pepper to your taste and serve on individual serving bowl