Place chicken in a pot and cover with broth. Using a meat pounder [or the side of a knife], smash ginger and garlic pieces till they split open but don’t break apart. We want them to be large enough to easily remove from the pot before serving. Add to the broth along with the pepper, salt, shoyu, and sugar.
*If using dried shiitake mushrooms, place in a bowl and cover with boiling water. Let sit for 20-3- minutes, until they have softened completely. Trim off stems and cut the caps into thin slices.
Bring to a boil, lower heat and simmer until the chicken is cooked through. This will take about 30-45 minutes. During the cooking, skim off any impurities from the chicken that float to the top.