Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "76e7ce4e2071487a9db6b0f109f12440",
    "updated": "2025-05-19T22:50:02.836Z",
    "title": "Chicken on Crispy Noodles",
    "subtitle": "A popular dim sum dish from Hong Kong and Canton featuring crispy noodles topped with shredded chicken sauce.",
    "description": "This noodle dish is a beloved favorite among dim sum enthusiasts in Hong Kong and Canton. I personally enjoy it so much that I often order it whenever possible. Thin, crispy fresh egg noodles are browned on both sides and served with a shredded chicken sauce, creating a delightful conclusion to any dim sum meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts, finely shredded",
          "egg white",
          "cornflour",
          "salt and white pepper",
          "thin chinese fresh egg noodles",
          "groundnut or vegetable oil or water, plus 3 tablespoons oil"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "fresh bean sprouts",
          "shaoxing rice wine or dry sherry",
          "oyster sauce",
          "light soy sauce",
          "chicken stock",
          "salt and black pepper",
          "cornflour, mixed with 1.5 tablespoons water"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "coarsely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, combine the chicken, egg white, cornflour, 1 teaspoon salt, and ½ teaspoon white pepper.",
      "Mix thoroughly and refrigerate for at least 20 minutes.",
      "Blanch the noodles in a large pot of salted boiling water for 2 minutes. Drain well.",
      "Heat a frying pan until hot and add 1½ tablespoons of oil. Evenly spread the noodles in the pan, then reduce the heat to low and allow them to brown slowly. This should take about 5 minutes. Once browned, carefully flip the noodles to brown the other side, adding more oil if necessary. When both sides are browned, transfer the noodles to a platter and keep warm.",
      "Heat a wok until very hot, then add the larger quantity of oil (or water, if using). If using oil, once it is very hot, remove the wok from the heat and immediately add the shredded chicken, stirring vigorously to prevent clumping. After approximately 2 minutes, when the chicken turns white, quickly drain it using a stainless steel colander over a bowl. Discard the oil.",
      "If using water instead of oil, bring it to a boil in a pan. Remove from the heat and immediately add the chicken pieces, stirring vigorously to prevent them from sticking. After about 2 minutes, once the chicken turns white, drain it quickly in a colander placed over a bowl and discard the water.",
      "Clean the wok and reheat over high heat. Add the bean sprouts, rice wine, oyster sauce, soy sauce, chicken stock, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then stir in the cornflour mixture. Allow the sauce to simmer again, then return the chicken to the wok and stir to combine. Pour the sauce over the noodles, garnish with chopped spring onions, and serve immediately."
    ],
    "notes_ingredients": "You may use groundnut oil, vegetable oil, or water when cooking the chicken.",
    "notes_instructions": null
  }
]