Method for manufacturing soup-chicken

A method for manufacturing soup-chicken comprising:

• a first step of mixing 200 parts by weight of soy sauce, 100 parts by weight of soda, 100 parts by weight of water, 200 to 250 parts by weight of corn syrup, 50 parts by weight of tomato ketchup, 30 parts by weight of mixed seasoning, 30 parts by weight of minced onion, 30 parts by weight of curry, 0.5 parts by weight of minced ginger, and 0.5 parts by weight of minced Cheongyang pepper with respect to 100 parts by weight of sugar;
• a second step of sterilizing the mixture mixed through the first step at a temperature of 80° C. to 90° C. for 20 minutes;
• a third step of sealing the mixture sterilized through the second step in a container and aging the mixture at room temperature for 5 hours;
• a fourth step of putting the aged mixture through the third step into a cauldron with fried, sectioned chicken, wherein the mixture is added in an amount corresponding to about half of the volume of the cauldron;
• a fifth step of adding 6 slices of tomato, 100 g of chives cut into three sections based on a handful, 1 to 2 minced Cheongyang peppers, and half of a minced onion based on one onion, in the fourth step;
• and
• a sixth step of boiling down the ingredients put into the cauldron through the fifth step over a low heat for 10 to 15 minutes.