Heat up 1 tbsp of cooking oil and add the minced garlic and ginger. Stir fried briefly.
Add in the sliced onions followed by half of the chicken stock till it starts to boil.
Add in the dried scallops, sea cucumber, fish maw and radish before adding the remaining stock.
Add in the seasoning ingredients except the hua tiao wine, keep stirring to prevent the ingredients from sticking to the bottom of the casserole.
Add in the softened Chinese mushrooms and continue stirring.
When the broth has reduced in volume around 15 to 20 minutes later, add in the brine from the can of abalone.
Remove the sea cucumber once it has softened and set aside. If the sea cucumber is cooked for too long, it will disintegrate till nothing. Taste and adjust with slightly more water or stock if necessary. Continue cooking for another 10 minutes.
Add in the roast pork and roast duck, followed by the huatiao wine. Stir to mix well and off the flame.
Arrange the white radish at the bottom of the casserole and the rest of the ingredients on top, including the sliced abalone. Pour the hot gravy over and serve.