The invention discloses a preparation method of glutinous rice chicken rod. According to the invention, the glutinous rice chicken rod comprises main materials of, by weight: 30 to 40 parts of chicken, 15 to 20 parts of chicken skin, and 20 to 40 parts of glutinous rice. The glutinous rice chicken rod also comprises auxiliary materials of, by weight: 0.5 to 1 part of soybean protein isolate, 1 to2 parts of shiitake fungus, 1.5 to 2 parts of common salt, 2 to 4 parts of welsh onion, 2 to 3 parts of white sugar, 0.05 to 0.1 parts of sodium tripolyphosphate, 4 to 8 parts of albumen, 0.05 to 0.06 parts of five-spice powder, 0.1 to 0.3 parts of enzymolyzed chicken powder, 0.04 to 0.06 parts of powdered pepper, 0.1 to 0.2 parts of ginger, 0.1 to 0.2 parts of sesame oil, 0.4 to 0.6 parts of monosodium glutamate, and 8 to 12 parts of ice water. With the materials, quick-frozen glutinous rice chicken rods are prepared. According to the invention, with vacuum mixing and vacuum filling technologies, the industrialized production of the product is realized. With a low temperature quick-frozen production technology, the problems in product storing and circulating are solved. The product can be prepared into shashliks by using bamboo stricks, such that the product can be more convenient to eat, and can be marketed in snack centers.