The present invention relates to a method for cooking chicken with overcooked rice crust. The method for cooking chicken with overcooked rice crust, according to the present invention, comprises: a pre-processing step of completely clearly removing internal organs and blood from a raw chicken； a chicken-seasoning step of soaking the pre-processed chicken in mixed water of clean water and a salting agent for seasoning the chicken； a high-temperature cooking step of filling the inside the belly of the salted chicken with glutinous rice and Angelica gigas and roasting the chicken with oak firewood and oak-wood charcoal； and an overcooked-rice-crust cooking step of flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite with a high-heat maintenance rate, laying the chicken on the glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at a high temperature. The method for cooking the chicken with the overcooked rice crust according to the present invention, configured as above, removes fat via a specific cooking process completely different from conventional vegetable oil frying or electric roasting method, combines the chicken with delicate-tasting overcooked rice crust to cook the chicken with overcooked rice crust, to thereby enhance meat quality while removing a unique odor of the chicken and, simultaneously, to properly instill the fat of the chicken into the overcooked rice crust while preventing trans fats, as a food for well-being, from being generated in the cooking process, making the food taste much richer and enabling a consumer to eat a proper amount of carbohydrates to energize the consumer. Accordingly, the method of the present invention is a completely new cooking method, and thus is industrially applicable.La présente invention concerne un procédé de cuisson du poulet en croûte de riz. Le procédé de cuisson du poulet en croûte de riz, selon la présente invention, comprend :
