The present invention relates to a method for cooking an herbal medicinal boiled chicken broth. The method comprises the steps of: preparing a chicken or a duck from which fur and entrails are removed and which is cleanly washed preparing 45-55 g of Kalopanax, 25-35 g of Acanthopanax, 45-55 g of milk vetch roots, 15-25 g of jujubes, 1.5-2.5 g of bay leaves, 15-25 g of chestnuts, and 8-13 g of gingkoes, which are herbal medicinal ingredients, 15-25 g of whole garlic and 8-12 g of salt, which are natural seasonings, and 310-350 g of glutinous rice, 25-35 g of glutinous black rice, and 25-35 g of mung beans, which are soaked in water for 30-40 minutes after being washed wrapping the glutinous rice, glutinous black rice, and mung beans soaked in water by a cotton cloth producing a herbal medicinal stock by pouring 5-5.5 l of water into a pressure cooker, by adding herbal medicinal ingredients such as Kalopanax, Acanthopanax, milk vetch roots, jujubes, bay leaves, chestnuts, gingkoes, and the like, and by boiling the same by strong fire for 30-35 minutes and adding the chicken or the duck and the glutinous rice, glutinous black rice, and mung beans wrapped by the cotton cloth to the herbal medicinal stock to be boiled, and further boiling the same by middle fire for 30-35 minutes when the weight of the pressure cooker is turned. According to the present invention, by means of medicinal effects of Kalopanax, Acanthopanax, milk vetch roots, and the like, a liver function is improved and fatigue relieving and stress alleviating effects are excellently ensured. Also, anti-inflammatory actions, sugar regulatory actions, and neuralgia or arthritis control actions are ensured. Thus, health can be improved. The bad smells of a chicken and a duck are not generated, and meat is tender and savory. Accordingly, even when a consumer eats the herbal medicinal boiled chicken broth of the present invention several times, he/she is not tired of the herbal medicinal boiled chicken broth.C
