The present invention relates to a manufacturing method of a steamed chicken containing squid ink comprising the steps of: (1) blanching a cut raw chicken in boiling water (2) putting soy sauce in the blanched chicken and boiling (3) putting a carrot, a potato, and a sweet pumpkin and a broth in the chicken and boiling (4) putting noodles, a rice cake, a spicy red pepper, an onion, a brocoli, a paprika, a spring onion, and a mushroom in the chicken and boiling (5) mixing 10 to 50 parts by weight of a grilled dried pollack, 10 to 50 parts of weight of a kelp, 30 to 70 parts by weight of an anchovy, 30 to 70 parts by weight of a shiitake mushroom, 30 to 70 parts by weight of a dried shrimp, 50 to 200 parts by weight of a spring onion root, 200 to 1000 parts by weight of an onion, 100 to 600 parts by weight of a pear, 100 to 500 parts by weight of an apple, 100 to 500 parts by weight of a pineapple, 100 to 500 parts by weight of a kiwi, and 100 to 500 parts by weight of a white radish, powdering by drying, mixing manufactured powder with 100 parts by weight of the squid ink, maturing a sauce for 10 to 30 days at a low temperature, and manufacturing a squid ink sauce and (6) putting a cut squid and the squid ink sauce of the step (5) in the chicken and boiling. The steamed chicken, manufactured by the manufacturing method, enables to reinforce a nutritious component by using the squid and the squid ink, and to improve taste and texture of food as well as being great in health and preference.COPYRIGHT KIPO 2015본 발명은 (1) 절단된 생닭을 끓는 물에 데치는 단계 (2) 상기 데친 닭에 간장 소스를 넣어 졸이는 단계 (3) 상기 닭에 당근, 감자 및 단호박과 육수를 넣어 끓이는 단계 (4) 상기 닭에 당면, 떡, 청양고추, 양파, 브로콜리, 파프리카, 대파 및 버섯을 넣고 끓이는 단계 (5) 황태 10-50 중량부, 홍합 10-50 중량부, 다시마 10-50 중량부, 멸치 30-70 중량부, 표고버섯 30-70 중량부, 건새우 30-70 중량부, 파뿌리 50-200 중량부, 양파 200-1000 중량부, 배 100-600 중량부, 사과 100-500 중량부, 파인애플 100-500 중량부, 키위 100-500 중량부 및 무 100-500 중량부를 혼합한 후 건조시켜 분말화하고, 상기 제조된 분말을 오징어 먹물 100 중량부와 혼합하고, 상기 소스를 10-30일간 저온 숙성시켜 오징어 먹물 소스를 제조하는 단계 및 (6) 상기 닭에,
