A method for preparing the mung beans samgyetang (chicken broth with ginseng and other ingredients) by using the extract of shipjeondaebotang (specific herb medicine) is provided to improve the taste and feeling of samgyetang and to remove the offensive odor of chicken. A method for preparing the mung beans samgyetang comprises the steps of putting mung beans 20~30g, glutinous rice 20~30g, undried insam (ginseng) 11~13g, chestnut 11~15g, and jujube 2~3g into the processed chicken; putting the hot water extract of shipjeondaebotang into it and sealing it; sterilizing the obtained one in a retort device at 100-110 deg.C for 30-509 min and cooling it at 30±5 deg.C for about 20 min; and rapidly freezing it at -40±10 deg.C for 40±10 min, and freezing it in a cold store of -25±5 deg.C for 24±5 hours.
