The present invention relates to a method for producing cream gangjeong and the cream gangjeong. The present invention includes a first step of pouring 3 to 15 parts by weight of olive oil into a heated pan and frying 50 to 150 parts by weight of trimmed onion, 5 to 15 parts by weight of bell pepper, 20 to 50 parts by weight of bacon, and 10 to 35 parts by weight of button mushroom at a high temperature a second step of mixing 30 to 70 parts by weight of milk and 2 to 10 parts by weight of whipped cream in the heated pan, when moisture is removed from the ingredients of the first step a third step of boiling down 1 to 3 parts by weight of whole pepper, a very small amount of basil, 1 to 5 parts by weight of flakes, and 5 to 45 parts by weight of oyster sauce, when the sauce of the second step begins to boil a fourth step of seasoning approximately 20 portions of cut and dressed meat by mixing 10 to 50 g of hot spice powder, 100 to 350 g of frying powder, and 100 to 350 g of starch powder after cutting salted chicken meat into bite sizes a fifth step of producing chicken gangjeong by crisply frying the seasoned chicken for approximately three minutes in heated oil a sixth step of pouring the sauce of the third step into the pan according to the 20 portions of the fried chicken gangjeong and then adding 100 to 350 g of rice cake, 20 to 70 g of cocktail shrimp, and 50 to 150 g of sweet potato and stirring and boiling down well at high heat and a seventh step of completing the cooking of the chicken gangjeong by putting the chicken gangjeong in a container when the sauce is uniformly adhered to the chicken gangjeong and then scattering parsley powder thereon. According to the present invention, the unique cream sauce has a high nutritional value and an excellent visual effect, and thus can appeal to the taste of students and young people.COPYRIGHT KIPO 2014본 발명은 크림 강정 제조방법 및 그 강정에 관한 것으로, 달궈진 팬에 올리브유 3 내지 15 중량부를 붓고 손질된 양파 50 내지 150 중량부, 피망 5 내지 15 중량부, 베이컨 20 내지 50 중량부
