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

    [
  {
    "recipeCode": "a52bfa0e6fbe4755b5c6a933c995de83",
    "updated": "2025-05-19T23:57:11.665Z",
    "title": "Salt-Roasted Chicken",
    "subtitle": "A traditional southern Chinese technique that cooks chicken to a juicy, flavorful finish without excess saltiness.",
    "description": "This cooking method, popular in southern China, produces a chicken that is tender and flavorful without being salty. The salt helps to lock in the chicken’s juices during slow roasting, while the savory sauce stuffed inside enhances its taste. This dish is delicious served either warm or cold.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg chicken",
          "rock salt"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "groundnut or vegetable oil",
          "fresh ginger",
          "garlic, lightly crushed",
          "spring onions, cut into 7.5 cm segments",
          "whole yellow bean sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "whole star anise",
          "roasted sichuan peppercorns",
          "chicken stock",
          "bunch fresh coriander, stems tied together"
        ]
      }
    ],
    "instructions": [
      "Dry the chicken inside and out using kitchen paper, then loosely wrap it and refrigerate for at least 2 hours.",
      "Preheat the oven to 160°C/325°F/gas mark 3.",
      "Spread half of the rock salt evenly in a large roasting tray or ovenproof dish large enough to hold the chicken, then heat it in the oven for at least 30 minutes.",
      "Place the remaining salt in a pan and warm it over low heat for at least 30 minutes.",
      "While the salt heats, warm a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke lightly, stir-fry the ginger, garlic, and spring onions for 2 minutes.",
      "Add the remaining sauce ingredients, reduce the heat, and simmer gently for 5 minutes.",
      "Transfer the sauce to a bowl and allow it to cool completely before continuing.",
      "Fill the chicken’s cavity with the cooled sauce, then seal the opening using bamboo skewers and kitchen string.",
      "Increase the oven temperature to 180°C/350°F/gas mark 4.",
      "Take the salt tray out of the oven and place the chicken on top; then pour the heated salt from the pan over the chicken until it is fully covered.",
      "Cover the roasting tray or dish tightly and roast in the oven for 1½ hours.",
      "Once cooked, carefully remove the salt from around the chicken.",
      "Let the chicken rest briefly, then drain the sauce from the cavity into a bowl.",
      "Carve the chicken and serve it with the sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]