PURPOSE: Provided is a method for cooking green ginseng chicken broth which can be preserved with salt before cooking in a simple and easy way, and which is not easily get cold at table. CONSTITUTION: After putting 72-88 parts by weight of a kalopana in 720-880 parts by weight of water, boil it for the first time. Adding weight 270-330 parts of water in the first boiled kalopana to make 360-440 parts by weight of water, and boil it for the second time. Adding weight 180-220 parts of water in the second boiled kalopana to make 495-605 parts by weight of kalopana boiled-down water, and boil it. Make base water by putting bay salt in the kalopana boiled-down water. Put 180-220 parts by weight of glutinous rice, 90-110 parts by weight of nonglutinous rice, 27-33 parts by weight of ginseng, 27-33 parts by weight of the root of an arrowroot, 27-33 parts by weight of an antler, 27-33 parts by weight of sweet pumpkin, 27-33 parts by weight of jujube, and 27-33 parts by weight of garlic, into the stomach of 720-880 parts by weight of a chicken to make 1152-1408 parts by weight of Samgye chicken. Put the Samgye chicken into base water and put it in the refrigerator for aging. Scoop the aged Samgye chicken from the base water and heat up the base water. Put the scooped Samgye chicken in the heat-up base water. Boil it and get clear Samgyetang. Put the clear Samgyetang in a bowl, and put in washed seaweed fulvescens and boil it. [Reference numerals] (AA) Kalopana； (BB) Water； (CC) Kalopana boiled-down water； (DD) Grain； (EE) Medicine； (FF) Chicken； (GG) Bay salt； (HH) Base water； (II,LL) Samgye chicken； (JJ) Base water + Samgye chicken； (KK) Broth； (MM) Clear Samgyetang； (NN) Marsh snail； (OO) Marsh snail meat； (PP) Seaweed fulvescens； (QQ) Washed seaweed fulvescens； (RR) Green Samgyetang본 발명은 녹색 삼계탕 조리 방법에 관한 것으로서, 상세하게는 곡물(찹쌀 및 멥쌀)을 불리지 아니하고 닭 뱃속에 채우며, 엄나무를 넣고 달인 밑물을 이용하여 삼계닭을 염장하며, 손님에게 내기 직전에 다슬기 및 매생이를 맑은 삼계탕에 넣고 끓여서 시원하고 달콤 쌉사름한 국물의 삼계탕을 조리하는 것을 특징으로 하는 녹색 삼계탕 조리 방법에 관한 것
