The present invention relates to a method for making Heachentang (meat and seafood soup) and the Heachentang. More specifically, the method comprises the steps of: cleaning silky fowl and sea food putting Korean Dendropanax, Cynanchum wilfordii, Astragalus membranaceus, ginseng, Kalopanax pictus, Acanthopanax senticosus, leek, white radish, onion, garlic, and ginseng in water, boiling the same in water boiling at 90-100°C for 40-100 minutes, followed by filtering, thereby preparing a primary broth putting the cleaned silky fowl and sea food in the prepared primary broth, followed by heating, thereby preparing secondary broth separating the silky fowl and sea food from the prepared secondary broth, and cutting the separated silky fowl and sea food roasting a mung bean powder, a glutinous rice powder, pine nut, walnut, peanut, pumpkin seeds, sesame seeds, sunflower seeds, and almond on a fry fan, followed by pulverization mixing the secondary broth, from which the silky fowl and sea food have been separated, with the pulverized materials to prepare a tertiary broth putting the cut silky fowl and sea food and the prepared tertiary broth in an earthen pot, followed by boiling. According to the present invention, a samgyetang (chicken soup with ginseng)-derived unique health food is made using silky fowl and various kinds of sea food, thereby help in maintaining health of modern people. In addition, the present Heachentang has no meat smell or fishy smell due to silky fowl and sea food, tender meat, and excellent functionality, by harmoniously using silky fowl, medicinal herbs, various kinds of sea food, nuts, grain powers, and the like.COPYRIGHT KIPO 2016본 발명은 해천탕의 제조방법 및 그 해천탕에 관한 것으로, 더욱 상세하게는 오골계와 해산물을 손질하는 단계와, 물에 황칠나무, 백수오, 황기, 인삼, 엄나무, 가시오가피, 대파, 무, 양파, 마늘, 생강을 투입하고, 이를 90~100℃의 끓는 물에 40~100분간 가열한 후, 여과하여 1차 육수를 제조하는 단계와, 상기 제조된 1차 육수에 상기 손질한 오골계와 해산물을 투입하고 가열함으로써, 2차 육수를 준비하는 단계와, 상기 제조된 2차 육수 중 오골계와 해산물을 분리하고, 분리한 오골계와 해산물을 절단하는 단계와, 녹두가루, 찹쌀가루, 잣, 호두, 땅콩, 호박
