The Malaysian way to serve chicken rice is with a ginger and spring onion paste
3 3/4 cups flour
1 tsp salt
1 tsp baking soda
1 2/3 cups buttermilk, shaken well
Pre-heat the oven to 220°C. Line a baking tray with greaseproof paper (for a round loaf) or grease or line a loaf tin.
Sift the flour, salt and baking soda into a large bowl, then whisk until well combined.
Add buttermilk using a wooden spoon and combine until it forms a dough.
Lightly dust work surface and hands with flour, then turn the dough out and knead it gently, just until it comes together.
Pat it into a smooth circle 1 inch deep and transfer it to the lined baking tray, then cut a deep cross in the centre.
Bake in the oven for 30 minutes, checking at 15 minutes to rotate tray and ensure it doesn't brown too quickly. Continue cooking until lightly (or darkly) browned on the surface. Preference of colour is up to you, just make sure you don't cross over into the "burnt" zone.
Allow to cool on a wire rack for at least 30 minutes before slicing it up.
Soda bread is best eaten on the day it’s made. If not eaten on the day, toast any leftover slices before eating.