The chicken cooked by three different methods were put and sensory evaluation, mechanical and chemical composition test. The results were as following : 1. Standard recipe were as followig : ⓛ Kettle cooking was chicken 700g, waxyrice 100g, garlic 30g, water 2000㏄, time 60 min. ② Pressure cooking was chicken 700g, waxyrice 100g, garlic 30g, water 2000㏄, time 30 min. ③ Microwave cooking was chicken 700g, waxyrice 100g, garlic 30g, water 1000㏄, time 30 min. 2. Sensory evaluation ⓛ There were no typical difference of the color of soupstock with in the three cooking methods. ② The turbidity of soupstock was from Kettle cooking, microwave cooking and pressure cooking in turn. ③ There were no typical difference of the viscosity of soupstock with in the three cooking methods. ④ The kettle cooking was the best of mouthfeel and taste. ⑤ There were no typical difference of muscle, with in the three cooking methods. 3. Mechanical Test ⓛ The result of the cutting force of muscle which measured by rheomether were the leg muscle was more tough than breast muscle. ② The viscosity of boiled rice was from kettle cooking, pressure cjooking and microwave cooking in turn. ③ The result of the turbidity of soupstock which measured by spectrophotmeter was from kettle cooking, pressure cooking and microwave cooking in turn. 4. Proximate chemical composition ⓛ Protein of muscle was 20.30-25.67%, Soupstock was 0.29-0.72%. ② Fat of muscle was 27.29-47.15%, Soupstock was 37-68.38%. ③ Potasium of muscle was 2.75-3.6㎎, Soupstock was 1.15-6.3㎎. ④ Iron of muscle was 1.17-1.39㎎, Soupstock was 0.96㎎.