The present invention relates to a method for producing samgyetang with cudrania tricuspidata (carr.) bureau ex lavallee. and abalone, including a first step in which one material is selected out of two mixtures, one being a mixture of 5 kg of water, 2 kg of cudrania tricuspidata (carr.) bureau ex lavallee., and 100g of cudrania tricuspidata (carr.) bureau ex lavallee. leaves and the other being a mixture of 5 kg of water, 1 kg of cudrania tricuspidata (carr.) bureau ex lavallee., and 1 kg of root thereof, 5 to 15 g of milk vetch root, 10 to 30 g of licorice, and 2 to 7 g of bay are added, and stock is produced through boiling in high heat for approximately three hours and reboiling for approximately three hours until the amount of water becomes in a range of 0.5 to 1.5 kg a second step in which 0.5 kg of the cudrania tricuspidata (carr.) bureau ex lavallee. stock is put into a ripening container and water is poured until chicken is immersed before ripening for approximately 10 hours at a temperature between -3 to -1°C a third step in which the ripened chicken is put into 0.5 to 0.7 kg of the cudrania tricuspidata (carr.) bureau ex lavallee. stock in the container, 10 g of milk vetch root, 10 g of licorice, 2 g of bay, 600 g of onion, 50 g of spring onion, and 10 g of whole pepper are put into the container, water is poured until the chicken is immersed, the ingredients are boiled, heat is reduced to boil the ingredients with medium heat for approximately 30 minutes once the boiling begins, and then steaming is performed for approximately 30 minutes with the container closed with a cover thereof and a fourth step in which the samgyetang is completed by putting the boiled chicken, the stock produced in the third step described above, rice, ginseng, jujube, whole bulbs of garlic, and gingko into an earthen pot for boiling and then putting abalone and chives as garnishes. The fishy smell and the fat smell of the chicken are completely removed by the cudrania tricusp
