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": "5b95f9e0c02d4d0f816b82def0a85b71",
    "updated": "2025-05-19T22:05:22.767Z",
    "title": "Crispy Chicken",
    "subtitle": "A special dish perfect for dinner parties.",
    "description": "This is one of my favorite chicken dishes, often enjoyed at family gatherings and special occasions. While commonly found in restaurants, it is simple to prepare at home. The variety of exotic ingredients delivers a unique and delightful flavor. Although it takes some patience to prepare, much of the work can be completed the day before. This dish makes an impressive centerpiece for a dinner party.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE SIMMERING SAUCE",
        "ingredients": [
          "water",
          "chinese cinnamon bark or cinnamon sticks",
          "dark soy sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "whole star anise",
          "fresh orange peel, finely chopped, or dried citrus peel, soaked and finely chopped",
          "fresh ginger",
          "spring onions",
          "chinese rock sugar or granulated sugar"
        ]
      },
      {
        "section": "FOR THE GLAZE",
        "ingredients": [
          "honey",
          "water",
          "dark soy sauce",
          "chinese black rice vinegar or cider vinegar"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "lemon, cut into wedges",
          "salt and pepper dip"
        ]
      }
    ],
    "instructions": [
      "Combine all ingredients for the simmering sauce in a large flameproof casserole or pan and bring to a boil.",
      "Reduce the heat to a simmer.",
      "Lower the chicken into the sauce, breast side down, and simmer uncovered for 30 minutes.",
      "Remove the chicken, cut it lengthwise into halves, and allow it to cool on a rack for at least 3 hours. The skin should be completely dry and have a parchment-like texture.",
      "In a wok or pan, bring the glaze ingredients to a boil.",
      "Brush the dried chicken halves with the glaze and let them dry again for another 2 hours in a cool, airy place (not in the refrigerator). The dish can be prepared up to this point a day in advance.",
      "Heat the oil in a deep-fat fryer or large wok. Carefully lower one chicken half, skin side down, into the hot oil.",
      "Deep-fry until it turns a rich, dark brown color and the skin is very crisp.",
      "Remove from the oil and drain on kitchen paper.",
      "Repeat the frying process with the other chicken half and drain.",
      "Cut the chicken into bite-sized pieces and arrange on a warm serving platter.",
      "Serve with lemon wedges and Salt and Pepper Dip."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]