The present invention relates to a recipe of a snake-headed fish and chicken soup. Firstly, a soft-shelled turtle is taken out without soup and put on a tray for a taster to taste with soy sauce or salt. Secondly, a cloth pocket in which a snake-headed fish, ginseng, and other ingredients are put is taken out, and then the snake-headed fish, ginseng, chestnuts, jujubes, and other ingredients are put on a tray without soup while the shapes are not damaged, in order for a taster to taste with soy sauce or salt. Thirdly, a silky fowl is taken out and tasted in the state of the boiled soup with rice. Lastly, the taster tastes the sticky rice porridge. 3 to 4 ginseng roots, 8 to 10 chestnuts, and 15 to 20 jujubes are prepared and put in a cloth pocket or a filtering pocket, then one cup of sticky rice is soaked in water and put in to a cloth pocket or a filtering pocket. A snake-headed fish (about 1 kg) after removing scales and internal organs is washed and put in a cloth pocket or a filtering pocket. A silky fowl (middle size, about 2 kg) after removing hairs and internal organs is washed. A soft-shelled turtle, after cutting the throat and removing blood and internal organs, is washed. Into a pressure cooker, 2 to 5 liters of water, one spoon of minced ginger, and the pocket containing the ginseng and other ingredients are put, then the soft-shelled turtle, the silky fowl, and the snake-headed fish. The pressure cooker is heated for 20 to 30 minutes. The sticky rice is taken out separately and later boiled with the soup to cook a porridge.COPYRIGHT KIPO 2016본 발명은 가물치용봉탕의 제조방법에 관한 것이다. 자라를 꺼내 국물없는 상태에서 쟁반에 담아 시식자의 기호에 맞게 소스간장이나 소금등에 찍어 시식하게 한 다음에, 두 번째 가물치와 인삼등이 내장된 헝겊을 꺼내 쟁반에 국물없이 보기 좋게 형상이 변하지 않은 상태의 감루치와, 인삼, 밤, 대추등을 담아 시식자의 기호에 맞게 소스간장이나, 소금등에 찍어 시식한 다음에, 세 번째로 오골계를 꺼내어 백숙상태로 시식하고, 마지막으로 찹쌀죽을 시식할 수 있도록, 인삼 3~4뿌리,밤 8~10개, 대추 15~20개를 준비하여 헝겁이나 여과포에 감싸 준비한 후에, 찹쌀 물컵으로 1컵을 물에 충분히 불려 헝겁이나 여과포에 준비한 다음, 가물치1마리 (약 1Kg)를 비닐과 내장을 제거한 후 깨끗이 수세한 다음에 헝겁이나 여과포에 감싸 준비한 후에, 오골계1마리
