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Driblws (Turkey Giblets, Chinese Style)

Driblws (Turkey Giblets, Chinese Style) are a classic Cymric (Welsh) for cooking turkey giblets with leek, wild mushrooms, chillies and onion for a light Christmas Eve meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Turkey Giblets, Chinese Style (Driblws).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetable RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma riset teuluol am ffordd o ddefnyddio perfedd y twrci i wneud pryd Noswyl y Nadolig. Fy nain a wnaeth y fersiwn cyntaf gyda gwydd, ond fe wnes addasu ei riset hi i berfedd twrci.

Cynhwysion:

2 gorn gwddwf twrci
2 galon twrci wedi tafellu
arennau 2 dwrci wedi tafellu
iau 2 dwrci wedi tafellu
crombil 2 dwrci wedi tafellu
1 cenninen (gwyn yn unig) wedi tafellu
1 nionyn wedi tafellu
2 glof o arlleg wedi tafellu
2 chili poeth, wedi torri'n fân
2 llwy fwrdd o olew cnau mwnci
150g o fadarch gwyllt, wedi tafellu
3 llwy fwrdd o wîn reis (neu sherry)
60ml o saws soy
1/4 llwy de o 'five-spice'

Dull:

Torrwch yddfau'r twrci yn ddarnau yna cynheswch yr olew mewn padell fawr neu wok. Ychwanegwch y gyddfau a ffriwch am tua 5 munud neu nes wedi lliwio yn dda. Nawr ychwanegwch y darnau perfedd eraill gyda'r cennin y garlleg y chili a'r nionyn a ffriwch am tua 4 munud, nes nes fod y nionyn wedi gwywo. Nawr ychwanegwch y madarch ffriwch am 2 funud arall cyn ychwanegu gweddill y cynhwysion. Dewch a'r gymygfa i fud-ferwi a coginiwch nes fod y gymysgfa bron yn sych (tua 10 munud) gweinwch am ben tatws stwns neu reis.

English Translation

This is a family recipe for a way of using the giblets of a turkey to make a cheap meal for Christmas Eve. My grandmother originated this with a recipe for goose giblets, but I adapted her original to make an oriental-inspired version for turkey. Of course, the Welsh name for the dish, driblws is a corruption of the English giblets.

Ingredients:

2 turkey necks
2 turkey hearts, sliced
kidneys of 2 turkeys, sliced
livers of 2 turkeys, sliced
crops of 2 turkeys, sliced
1 leek, thinly sliced
1 onion, sliced
2 garlic cloves, sliced
2 hot chillies, finely chopped
2 tbsp groundnut oil
150g wild mushrooms, sliced
3 tbsp rice wine (or dry sherry)
60ml soy sauce
1/4 tsp Chinese five-spice powder

Method:

Cut the turkey necks into small pieces (about 2 vertebrae each) then heat the oil in a large pan or wok. Add the necks and stir-fry for about 5 minutes, or until well coloured. Now add the remaining pieces of offal along with the leek, garlic, chillies and onion and fry for about 4 minutes, or until the onion has wilted. Stir in the mushrooms and fry for a further 2 minutes before adding all the remaining ingredients.

Bring the mixture to a simmer and cook until almost dry (about 10 minutes). Serve hot on a bed of mashed potatoes or rice.

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