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": "cef371728f244fe89814cdc56c4c5961",
    "updated": "2025-05-20T01:36:13.161Z",
    "title": "Fragrant Crispy Chicken",
    "subtitle": "This Eastern Chinese style chicken is one of my favorites, as it pairs succulent meat with a straightforward but deeply flavorful marinade.",
    "description": "This Eastern Chinese style chicken is one of my favorites because it combines tender meat with a simple yet flavorful marinade. The method involves deep-frying the chicken twice: first at a lower temperature, then at a higher temperature. This technique results in a crisp exterior while keeping the meat juicy and tender inside.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken thighs",
          "groundnut or vegetable oil",
          "sesame oil",
          "finely chopped spring onions",
          "sugar"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "dark soy sauce",
          "spring onions",
          "fresh ginger",
          "honey",
          "five-spice powder",
          "roasted and ground sichuan peppercorns",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Place the chicken thighs between two sheets of clingfilm and gently pound them until they are evenly flattened.",
      "Transfer the chicken to a bowl and set it aside.",
      "To prepare the marinade, blend the rice wine, light and dark soy sauces, spring onions, and ginger until smooth.",
      "Strain the purée over the chicken.",
      "Add the remaining marinade ingredients, seasoning with 1 teaspoon salt and ½ teaspoon black pepper, then mix thoroughly.",
      "Allow the chicken to marinate for 45 minutes.",
      "Remove the chicken from the marinade and keep the marinade aside.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and once it starts to smoke slightly, add the chicken pieces and fry for 5 minutes.",
      "Take the chicken out and let it drain, then reheat the oil in the wok until it becomes very hot again.",
      "Fry the chicken a second time until it turns crispy and golden brown.",
      "Remove the chicken from the wok and drain thoroughly on kitchen paper.",
      "Discard the used oil.",
      "Slice the chicken and arrange the pieces on a serving platter.",
      "Reheat the wok over medium heat and add the reserved marinade, sesame oil, spring onions, and sugar.",
      "Bring the sauce to a boil and pour it over the chicken.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]