Handy hint: place a double layer of plastic wrap over your chopping board before cutting up the chicken. This will prevent any contamination of the board by the chicken and maybe save an upset tummy or two.

• 1 chicken breast fillet, finely sliced (about 200g)
• 1 egg, separated
• 3 cups chicken stock
• 1 tin creamed corn (about 250g)
• 2 tablespoons soy sauce
• 2 green shallots or spring onions, finely sliced
• 1 tablespoon corn flour

Wash chicken in cold water and pat dry with paper towel. Lightly beat egg yolk until foamy and fold egg white into
sliced chicken. Pour chicken stock into the inner bowl of the Dream-Pot, place over medium heat and bring to the boil. Add creamed corn to the chicken stock and continue to heat. Add chicken (and egg white) to the stock, reaking the mixture up with a fork. Remove the inner pot from heat and season contents to taste with soy sauce. Place lid on the inner pot and put into the outer pot and seal. Leave the Dream-Pot for at least a couple of hours. By the time you have reached your site, the Chicken and Sweet Corn Soup will be ready. You may thicken the soup with a little corn flour before serving.

The versatile Dream-Pot could be your ideal cooking companion – cooker, cooler, warmer and saucepan set all in
one neat, portable package. Dream-Pot requires no constant checking while it is doing its thing – dinner cooks
while you travel, and when you reach your destination a hot meal is waiting for you! Simply start the food going
on your stove (as a guide, it’s 10 minutes for a stew or one minute for rice), then let Dream-Pot safely continue the cooking process. Dream-Pot is available in either a three litre, five litre or six litre capacity. The three litre pot will stay hot for about half a day and the larger pots will stay hot for about eight hours. Try it – you’ll be surprised at how adaptable it is!  For more information on this amazing product, click here!

By Lynn Bain, as featured in Caravan World issue 416, April 2005