The present invention relates to a method for preparing ginseng chicken soup with black Cudrania tricuspidata Bureau, the method comprising: (a) a step for preparing aged stock by putting ingredients into water and then heating the same, wherein the ingredients comprises: 900-1,200 g of Cudrania tricuspidata Bureau, 400-600 g of roots of Cudrania tricuspidata Bureau, 40-60 g of leaves of Cudrania tricuspidata Bureau, 18-26 g of milk vetch roots, 25-35 g of licorice, and 25-40 g of leaves of a bay tree (b) a step for aging at low temperature after putting fifty raw chicken and 180-250 g of salt into the aged stock and then filling with water therein (c) a step for filling ingredients into the aged chicken, adding water therein, boiling the same thereafter, and then storing the stock after separating the chicken therefrom, wherein the ingredient includes: 400-700 g of Cudrania tricuspidata Bureau, 20-50 g of leaves of Cudrania tricuspidata Bureau, 150-300 g fruits of Cudrania tricuspidata Bureau, 170-250 g of milk vetch root, 10-50 g of licorice, 250-400 g of onions, 20-40 g of leaves of a bay tree, 7-30 g of whole peppers, 150-300 g of salt, and 70-200 g of garlic (d) preparing chicken porridge by adding ground ingredients into the stock and then boiling the same, wherein the ingredients are ground by a grinder and include: 350-500 g of organs of abalones, 350-520 parts by weight of black rice flour, 90-150 g of glutinous rice, and 290-360 g of nonglutinous rice and (e) finishing the chicken soup by boiling pre-cooked chicken, 120-300 g of the chicken porridge, 10-23 g of ginseng, and 3-5 g of jujube, and then putting 50-90 g of hard-steamed rice, 10-25 g of parboiled abalone, and 5-10 g of shredded leek on the top.COPYRIGHT KIPO 2016본 발명은 흑구지뽕 삼계탕 제조방법에 관한 것으로, (a) 물 30리터에 구지뽕 나무 900 ~ 1,200g, 구지뽕 뿌리 400 ~ 600g, 구지뽕 잎 40 ~ 60g, 황기 18 ~ 25g, 감초 25 ~ 35g 및 월계수 잎 25 ~ 40g를 넣고 350 ~ 450℃에서 110 ~ 140분 가열한 후, 150 ~ 230℃에서 40 ~ 80분 가열하여 숙성 육수를 제조하는 단계와 (b) 100리터 숙성 용기에 상기
