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": "4443a29aa42a4eb9b93f8252d1b17df1",
    "updated": "2025-04-21T13:15:20.406Z",
    "title": "Moo Goo Gai Pan",
    "subtitle": "A flavorful and easy-to-make chicken stir-fry.",
    "description": "This Moo Goo Gai Pan recipe, inspired by a submission from Elizabeth, offers a delightful take on a classic Chinese dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(455 g) boneless chicken breast, cubed",
          "(16 g) cornstarch, divided",
          "egg white",
          "(15 ml) sherry",
          "white pepper",
          "(225 g) mushrooms, sliced",
          "(355 ml) low sodium chicken broth",
          "(6 g) gingerroot, sliced",
          "(28 ml) water, cold",
          "(75 ml) vegetable oil",
          "(25 g) scallions",
          "(25 g) celery, chopped",
          "(115 g) snow peas",
          "water chestnuts",
          "(90 g) napa cabbage, chopped"
        ]
      }
    ],
    "instructions": [
      "In a bowl, combine the cubed chicken, 1 tablespoon of cornstarch, the egg white, sherry, and white pepper.",
      "Allow the chicken mixture to marinate for at least 15 minutes.",
      "Gently simmer the sliced mushrooms in the chicken broth for 15 minutes.",
      "Drain the mushrooms, reserving the broth.",
      "Simmer the sliced gingerroot in the reserved broth until needed.",
      "In a separate small bowl, whisk together the remaining cornstarch and cold water until smooth.",
      "Heat the vegetable oil in a wok or large skillet.",
      "Add the marinated chicken and cook, stirring constantly, until the chicken is cooked through and no longer pink.",
      "Remove the cooked chicken from the wok and drain in a sieve placed over a bowl.",
      "Add 1 tablespoon of vegetable oil back to the wok.",
      "Add the scallions, celery, snow peas, mushrooms, water chestnuts, and napa cabbage to the wok and stir-fry for 2 minutes.",
      "Remove the ginger pieces from the chicken broth.",
      "Pour the ginger-infused broth into the wok with the vegetables.",
      "Bring the mixture to a boil.",
      "Return the cooked chicken to the wok.",
      "Add the cornstarch and water mixture to the wok.",
      "Cook and stir until the sauce thickens.",
      "Serve the Moo Goo Gai Pan hot over steamed white rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]