The present invention relates to a method for producing samgyetang with inbricated hydnum and abalone, including a first step for producing meat broth in which 15 to 25 g of milk vetch root, 10 to 30 g of licorice, and 5 to 7 g of bay are put into 5 liters of water to be heated for two to three hours and boiled until the total volume reaches 1.5 to 2.2 liters； a second step for producing inbricated hydnum meat broth in which 2.7 kg to 3 kg of inbricated hydnum is put into three liters of water to be heated for 20 to 30 minutes； a third step in which 2 kg of the meat broth of the first step is put into a ripening container, water is poured for chicken to be immersed, and the chicken is ripened for approximately 10 hours at three degrees below zero to one degree below zero； a fourth step in which the ripened chicken is put into a container with 10 g of milk vetch root, 10 g of licorice, 2 g of bay, 600 g of inion, 50 g of scallion, and 10 g of whole pepper, then water is poured for the chicken to be immersed, fire is weakened when boiling starts, boiling is continued for approximately 30 minutes with medium heat, and then a lid of the container is covered in a state where the fire is turned off for steaming for approximately 30 minutes； and a fifth step for completing the samgyetang in which the boiled chicken, 50 to 100 g of the inbricated hydnum meat broth, and porridge are put into the container to be boiled with a small amount of ginseng and jujube therein and abalone and chives added as garnishes. According to the present invention, inbricated hydnum is used as a main material in producing inbricated hydnum meat broth, and then is cooked with ripened chicken to provide the flavor of inbricated hydnum and soft meatiness of chicken. Since the samgyetang is produced after chicken ripened meat broth and inbricated hydnum meat broth are produced, the samgyetang with excellent flavor can be produced within a short period of time, and the samgyetang containing excellent
