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

    [
  {
    "recipeCode": "b66d450a72094165bfd8843bd916c53a",
    "updated": "2025-05-20T00:34:54.555Z",
    "title": "Curried Sweetcorn Soup with Chicken",
    "subtitle": null,
    "description": "Curry is particularly popular in southern and eastern China, where returning emigrants have introduced influences from Southeast Asia. The Chinese typically use curry powder or paste originating from Madras, but unlike Indian cuisine, curry is applied lightly alongside traditional Chinese seasonings, providing a subtle accent rather than overpowering the dish. This soup is a personal take on sweetcorn soup, which has gained popularity in Western cuisine. It is simple to prepare and very flavorful. When using tinned creamed corn, which tends to be quite thick, you may choose to omit the cornflour mixture. The soup’s rich golden color makes it an attractive and vibrant starter for any meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh corn on the cob or tinned sweetcorn",
          "boneless, skinless chicken breasts",
          "egg white",
          "salt",
          "sesame oil",
          "cornflour",
          "egg",
          "chicken stock",
          "shaoxing rice wine or dry sherry",
          "madras curry powder or paste",
          "sugar"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "If using fresh corn, wash the cobs and carefully cut off the kernels with a sharp knife or cleaver. You should have around 275g (10oz).",
      "If using tinned corn, simply pour the contents into a bowl and set aside.",
      "Thinly slice the chicken breasts into fine strips about 7.5cm (3in) in length using a sharp knife or cleaver.",
      "Combine the chicken strips with the egg white, 1 teaspoon salt, half the sesame oil, and 1 teaspoon cornflour in a small bowl. Refrigerate for 15 minutes.",
      "In another small bowl, beat the whole egg together with the remaining teaspoon of sesame oil and set aside.",
      "Bring a small pot of water to a boil.",
      "Turn off the heat and briefly blanch the chicken strips until they turn white, about 20 seconds.",
      "Remove the chicken from the water using a slotted spoon and drain well in a colander or sieve.",
      "Heat the chicken stock to a simmer in a large pan, then add the sweetcorn.",
      "Let it simmer uncovered for 10 minutes, then stir in the rice wine, curry powder, sugar, and 1 teaspoon salt.",
      "To thicken the soup, mix the remaining cornflour with 2 teaspoons of water and stir it into the soup.",
      "Bring the soup back to a boil, then reduce the heat and simmer for an additional 5 minutes.",
      "Add the blanched chicken strips to the soup. Slowly drizzle in the egg and sesame oil mixture while stirring continuously, using a chopstick or fork to gently shape the egg into strands.",
      "Ladle the soup into a tureen or individual bowls, garnish with chopped spring onions, and serve."
    ],
    "notes_ingredients": "Using tinned creamed corn, which is naturally thick, means you can omit the cornflour if you prefer a thicker soup without additional thickening agents.",
    "notes_instructions": null
  }
]