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": "0cfd173584284262b5ac945c8514e0d5",
    "updated": "2025-05-11T12:13:19.077Z",
    "title": "Chicken Yuk Sung",
    "subtitle": "Finely diced chicken stir-fried with traditional Chinese aromatics, served in crisp Iceberg lettuce leaves with optional crispy vermicelli for added texture—delightfully light and flavorful, offering the perfect bite.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut oil",
          "garlic cloves, finely chopped",
          "piece of fresh ginger, peeled and finely sliced",
          "spring onions (scallions), finely sliced",
          "chicken, finely chopped",
          "dark soy sauce",
          "oyster sauce",
          "rice wine",
          "granulated sugar",
          "onion, finely chopped",
          "carrot, finely chopped",
          "tin of water chestnuts, drained and finely chopped",
          "sesame oil",
          "iceberg lettuce, separated into individual leaves, washed and dried"
        ]
      },
      {
        "section": "For the vermicelli (optional)",
        "ingredients": [
          "vegetable oil for frying",
          "handful of dried rice vermicelli noodles"
        ]
      }
    ],
    "instructions": [
      "Gently heat 1 tablespoon of groundnut oil in a wok.",
      "Add the garlic, ginger, and spring onions, frying until fragrant, about 30 seconds.",
      "Add the chicken and cook for 3-5 minutes until browned.",
      "Transfer the mixture to a bowl and set aside.",
      "In a small bowl, combine the soy sauce, oyster sauce, rice wine, and sugar.",
      "Heat the remaining groundnut oil in the wok over medium heat, then add the onion, carrot, and water chestnuts. Cook for 2-3 minutes until softened and lightly browned.",
      "Stir in the soy sauce mixture thoroughly.",
      "Return the chicken mixture to the wok and cook over medium heat for 2-3 minutes until the sauce has reduced; the mixture should be quite dry.",
      "Add the sesame oil and stir to combine well.",
      "If preparing the crispy vermicelli garnish, heat the vegetable oil in a frying pan over medium heat and add the noodles—they will puff up quickly.",
      "Drain the fried vermicelli on kitchen paper and set aside for serving.",
      "To serve, spoon some Yuk Sung and fried vermicelli into a lettuce leaf, wrap, and enjoy."
    ],
    "notes_ingredients": "",
    "notes_instructions": "To separate lettuce leaves while keeping them intact, hold the lettuce under gently running cold water. As the leaves fill with water, they will peel away whole from the head."
  }
]