The invention relates to the technical field of sauce production, in particular to a braised chicken sauce and a preparation method thereof.The braised chicken sauce is prepared from, by weight, 100-200 parts of clean chicken, 80-100 parts of Peking scallions, 10-20 parts of gingers, 5-10 parts of white sugar, 15-20 parts of soy sauce, 15-20 parts of rice wine, 3-4 parts of refined salt, 1-2 parts of monosodium glutamate, 700-800 parts of soup stock, 10-20 parts of green starch, 15-20 parts of sesame oil and 50-100 parts of lard oil.The preparation method includes: chopping the clean chicken, segmenting the scallions, and slicing the gingers; frying the chopped chicken in the lard oil at about 200 DEG C, and taking out when the color of the chopped chicken changes; keeping 20g of the oil in a wok, adding the white sugar, performing stir-frying to make the white sugar purplish red, adding the soup stock, the rice wine, the segmented scallions and the ginger slices, and boiling; adding the fried chopped chicken, boiling, skimming, adding the soy sauce and the refined salt, braising over soft fire until the chicken is cooked thoroughly, adding the monosodium glutamate, concentrating the soup, thickening, sprinkling the sesame oil, and canning.The braised chicken sauce has the advantages of taste richness, high tastiness, medicinal flavor, long shelf time and benefits for people to eat and has a certain inhibition and treatment effect on hypertension.