The invention relates to a method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and a microcapsule embedding technology, aiming at solving the problems that the traditional compound seasoning has more nutrient loss, causes much pollution, and is high in energy consumption and low in efficiency. The method comprises the steps of heating palm oil and chicken oil up to 110 DEG C, feeding mushrooms, 3/5 of chicken, green Chinese onion, ginger, garlic, chilli, pepper and aniseed into vacuum frying equipment, and then sealing; boiling the oil at the temperature of 95-105 DEG C, and carrying out vacuum frying for 35-45 minutes; feeding salt, white granulated sugar and monosodium glutamate to obtain a vacuum fried product; feeding water into 2/5 of chicken, heating up to 55 DEG C, feeding compound protease and carrying out enzymolysis; then, heating, carrying out enzyme deactivation and sterilizing to obtain enzymatic hydrolysate; feeding glucose and hydrolyzed vegetable protein powder into the vacuum fried product and the enzymatic hydrolysate, heating, and carrying out a maillard reaction; feeding modified starch, carrying out microcapsule embedding, homogenizing, and drying to obtain the stewed mushroom and chicken flavor type compound seasoning. According to the method, the operation is easy, energy-saving and environment-friendly effects are realized, the production efficiency is high, and the compound seasoning prepared by the method is scientific in composition, good in color, aroma and taste and is rich in nutrition.