Soak glutinous rice in water for about two hours. Use a spoon to separate the flesh of abalones from the shell, being careful not to pop the viscera. Cut off the tough edges. Chop the viscera of abalones. Scrub the edge of the abalone flesh and its dark part. Pour sesame oil to the preheated pan, add the abalone viscera, and stir. Pour cooking wine or rice wine to get rid of any unpleasant smell and add soy sauce to enrich the taste. Stir glutinous rice together until it turns translucent. Pour water and boil on high heat. Reduce the heat to medium and continue boiling for 20 minutes. Reduce the heat to low heat and boil for an additional five minutes. Keep stirring so the rice doesn't stick to the bottom of the pot. When the porridge is ready, add salt to season.

You can use non-glutinous rice instead of glutinous rice and add other vegetables, such as carrots. You can also grind the abalone viscera in a food processor, or a hand blender, before putting it in the pot.