The present invention relates to a production method of sauce for rice topped with chicken stew, and specifically, to a production method of sauce for rice topped with chicken stew without the unique bad smell of chicken which enables users to softly eat, emphasizes the good taste of the chicken, offers a new fusion style taste, and contains high contents of collagen, vitamins, and minerals, thereby being excellent as nutritious food and favorite food.COPYRIGHT KIPO 2014[Reference numerals] (AA) Manufacture a chicken stock (BB) Manufacture a source (CC) Manufacture a main ingredient (DD) Manufacture a sauce for rice topped with chicken stew (EE) Step of putting chicken bones, chicken feet, green onion roots, an onion, a carrot, a ginger, a garlic, and a licorice into water and heating the same (FF) Step of mixing a red pepper paste, a soy sauce, an oyster sauce, a curry, and a pineapple sauce (GG) Step of putting noodles and the onion into the chicken stock and heating the same (HH) Step of putting chicken and bean sprouts (II) Step of mixing the source and the main ingredient본 발명은 닭도리덮밥용 소스의 제조방법에 관한 것으로서, 부드럽게 취식이 가능하면서, 닭 고유의 비린내가 없고 닭 자체의 좋은 맛을 더욱 강조하면서도 새로운 퓨전 스타일의 맛을 내며, 콜라겐, 각종 비타민 및 미네랄 함량이 높은 영양식품 및 기호식품으로서 우수한 닭도리덮밥의 제조방법에 관한 것이다.
