The present invention relates to a method for preparing a food product, comprising the steps of: preparing raw material, washing the raw chicken, and then removing the oil pouch in the upper part of the tail along with the viscera, feet and head； 100 to 150 parts by weight of sodium chloride, 100 to 120 parts by weight of sugar, 50 to 100 parts by weight of sake, 1 to 3 parts by weight of chitosan powder, 0.5 to 1 part by weight of garlic powder, 0.5 to 1 part by weight of ginger powder, And 0.5 to 1 part by weight of a cinnamon powder is immersed in a raw chicken prepared in the material preparing step； 5 to 10 parts by weight of glutinous rice, 1 to 3 parts by weight of jujube, 1 to 2 parts by weight of black garlic, 0.5 to 1 part by weight of bank, 0.5 to 1 part by weight of chestnut in terms of 100 parts by weight of raw chicken, , And 0.1 ~ 0.3 parts by weight of ginseng are filled in a raw chicken； Based on 50 liters of water, 50 ~ 100g of pomegranate, 10 ~ 20g of laurel leaf, 10 ~ 20g of gojipon, 10 ~ 20g of gooseberry, 10 ~ 20g of gooseberry, 10 ~ 20g of gojijee, 10 ~ Herbal medicines consisting of 10-20g of sandalwood, 10-20g of sandalwood, 10-20g of Ganoderma lucidum, 10-20g of Ganoderma lucidum, 10-20g of umbrella, 10-20g of Arugula, 10-20g of Araliaceae, 10-20g of Shiitake mushroom and 10-20g of Hinoki And 2 ~ 3 kg of chicken bone in a container and cooking the broth for 90 ~ 100 minutes； The raw chicken prepared in the preparing preparation step and the broth bag filled with jujube, garlic, chestnut, mushroom, bellflower, and yam were placed in a container filled with broth cooked in a broth cooking step and incubated at a temperature of 180 to 200 ° C for 60 to 90 minutes A first cooking step in which the cooked chicken is cooked and then cooked at 100 to 120 DEG C for 100 to 120 minutes； A second cooking step in which the chicken prepared in the first cooking step is cooked at a temperature of 100 to 120 ° C for 60 to 80 minutes by adding a seasoning
