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": "d52a66dc70b8477fb8035886c5a40e3d",
    "updated": "2025-05-20T01:43:48.673Z",
    "title": "Chicken and Mushroom Soup",
    "subtitle": "A comforting soup made with chicken and dried mushrooms, perfect for traditional southern Chinese cuisine.",
    "description": "This soup brings together two traditional southern Chinese ingredients: chicken and dried mushrooms. Dark meat from chicken legs and thighs is preferred for this recipe, as it provides a rich flavor and pleasing texture. Chinese dried mushrooms are recommended for their smoky aroma, which enhances the overall taste. The soup reheats well and its flavors improve if prepared a day in advance.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken thighs",
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "sesame oil",
          "cornflour",
          "chinese dried black mushrooms",
          "chicken stock",
          "finely chopped spring onions",
          "parma ham or lean smoked bacon, shredded",
          "salt and white pepper",
          "groundnut or vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Cut the chicken into 1 cm cubes.",
      "Place the chicken in a bowl with 1 tablespoon of rice wine, 1½ tablespoons of soy sauce, the sesame oil, and the cornflour.",
      "Allow the mixture to rest for at least 20 minutes.",
      "Soak the dried mushrooms in warm water for 20 minutes, then drain and squeeze out any excess liquid.",
      "Remove the stems and finely shred the mushroom caps.",
      "Bring the chicken stock to a gentle simmer in a large pan.",
      "Pour the marinade from the chicken into the stock.",
      "Add the mushrooms, spring onions, ham or bacon, and the remaining 1 tablespoon each of soy sauce and rice wine.",
      "Season with 1 teaspoon of salt and ½ teaspoon of white pepper.",
      "Let the soup continue to simmer while heating a wok or large frying pan over high heat.",
      "When the pan is very hot, add the oil, and once it starts to smoke, add the chicken.",
      "Stir-fry the chicken pieces over high heat until they are evenly browned, about 5 minutes.",
      "Drain the chicken in a colander and add it to the simmering soup.",
      "Simmer the soup and chicken together for 5 minutes before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]