There's one with my name on it.
Claypot dishes can take anywhere from 15 to 30 minutes to arrive at your table, but a busy stall like Hong Kee, which has several ranks of charcoal burners firing pots at various stages of readiness, can trim this time to a minimum. (It's widely accepted that charcoal imparts a flavor distinct from that of propane, now used by most claypot vendors, though I don't see how much could possibly seep in past the pot lid.)
Once the rice is ready, pre-cooked chicken and Chinese sausage are introduced to the pot; below is the finished dish after I stirred in dark soy sauce. My notes don't indicate that I asked for dried fish (another common add-in) or record any further impressions, not even what I paid, but click the photo for a closer look at this one-pot belly-warmer, and you do the math.
Hong Kee
Jalan Petaling, Kuala Lumpur, Malaysia
(From a December 2006 visit)
