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1
Place the pork bones in a stockpot, cover with cold water, and bring to a boil. Discard the blanching water and rinse the bones. Return them to the pot with the chicken pieces and 2 litres of fresh cold water. Bring to a vigorous boil, then reduce to a sustained simmer and cook for a minimum of 2–3 hours, skimming periodically. The broth is ready when it has turned opaque white and milky — the hallmark of extended pork-bone extraction. It should coat the ladle lightly and carry evident body.
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2
Strain the broth and keep it at a low simmer. Season with salt and white pepper. The liquid should taste rich and fat-sweet, with a mild but unmistakable savour — not aggressive, not thin.
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3
Heat lard in a wok over the highest available flame until it shimmers and just begins to smoke. Add the squid and shrimp and stir-fry vigorously for one minute. Add the cabbage, bean sprouts, bamboo shoots, wood ear mushrooms, and kamaboko in quick succession, tossing continuously. This is where the dish lives or dies: the wok must be hot enough to produce visible caramelisation and a sharp, savoury fragrance — the Maillard depth that separates champon from plain noodle soup. The vegetables should show colour at their edges but retain structure; the seafood should be just opaque.
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4
Ladle the hot milky broth directly into the wok over the stir-fried vegetables and seafood. Bring to a brisk simmer and nestle the champon noodles into the liquid. Cook the noodles in the broth, turning them occasionally, until they are just tender and have absorbed the character of the broth. The noodles are done when they yield without resistance at the centre and the surrounding broth has thickened very slightly from the starch they release.
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5
Divide between four deep bowls, ensuring each portion carries an abundant ratio of vegetables and seafood over noodles. The surface of the broth should appear milky and glistening with lard. Serve immediately.