Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7e4902707a9342b6bc4e2752d3877a95",
    "updated": "2025-05-19T22:56:21.444Z",
    "title": "Chicken, Sausage and Rice Casserole",
    "subtitle": null,
    "description": "This dish brings back many fond memories. Although I grew up in America, I often took a traditional Chinese lunch to school. Early in the morning, my mother would steam chicken and sausage with rice, then pack it in a flask to keep warm. I frequently swapped portions of my hot lunch for my classmates’ sandwiches! This recipe is simple to prepare and makes a satisfying, standalone meal that reheats well. For the best flavor, it’s worth sourcing authentic Chinese sausages from a Chinese grocery store or supermarket. While regular pork sausages can be used, the final dish will not have quite the same taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "glutinous rice",
          "boneless, skinless chicken thighs",
          "chinese dried mushrooms",
          "chinese sausages or pork sausages",
          "chicken stock or water",
          "finely chopped fresh ginger",
          "finely chopped spring onions"
        ]
      },
      {
        "section": "FOR THE MARINADE",
        "ingredients": [
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "dark soy sauce",
          "sugar",
          "sesame oil",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Soak the glutinous rice in cold water for at least 8 hours.",
      "Cut the chicken into 5cm (2in) pieces.",
      "Place the chicken pieces in a bowl with the marinade ingredients, adding 1 teaspoon each of salt and black pepper. Let it marinate for at least 20 minutes.",
      "Soak the mushrooms in warm water for 20 minutes.",
      "Drain the mushrooms and gently squeeze out excess liquid.",
      "Remove and discard the stems, then coarsely chop the caps.",
      "Slice the Chinese sausages thinly on a slight diagonal into pieces about 5cm (2in) long.",
      "Bring the chicken stock to a boil in a large pan.",
      "Drain the soaked rice and add it to the boiling stock, then reduce the heat to low.",
      "Cover the pan and cook for 2 minutes.",
      "Add the marinated chicken, mushrooms, sausages, ginger, and spring onions.",
      "Stir everything together well and continue cooking for approximately 25 minutes, until the rice, chicken, and sausages are fully cooked.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]