1.Chop green onion leaves to 2” long and chop ginger root to small pieces.

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2.Soak dry shitake in warm water till soft. (Proximally 2 hours) Cut the stem off.

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3.Soak bean thread in the water for 1 hour.

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4.Slice Napa cabbage in 2inc and cut carrots to small pieces

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5.Boiled water and cook chicken thighs for 1 minute. And remove from hot water.

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6.Put boiled chicken thighs, ginger and green onion leaves into the inner pan, and add 5 cups of water

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7.Select [Slow Cook] and set the time for 45 minutes.

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8.Add carrots, bean thread, salt, and Napa cabbage, set another 15 minutes.