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": "7936c68e26a7420eaa8cb96509da20df",
    "updated": "2025-05-19T22:55:16.351Z",
    "title": "Mango Chicken",
    "subtitle": "Nouvelle Hong Kong or Southeast Asia Meets Hong Kong",
    "description": "This dish combines influences from Hong Kong and Southeast Asia into a unique and flavorful creation. The sweet, tender mango complements the mild flavor of the chicken beautifully. The mango is briefly cooked to just warm it through, preserving its texture and freshness. Mangoes are widely enjoyed in Hong Kong, often imported from Thailand and the Philippines, and they pair wonderfully with bold and distinctive flavors, as shown in this recipe.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts, cut into 2.5 cm pieces",
          "egg white",
          "cornflour",
          "sesame oil",
          "salt and black pepper",
          "groundnut or vegetable oil, or water, plus 1½ tablespoons oil",
          "finely chopped fresh ginger",
          "finely chopped garlic",
          "shaoxing rice wine or dry sherry",
          "mangoes, peeled and cut into 2.5 cm pieces"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped fresh coriander"
        ]
      }
    ],
    "instructions": [
      "Place the chicken pieces in a bowl with the egg white, cornflour, 1 teaspoon sesame oil, and salt and black pepper to taste.",
      "Stir everything well to combine, then refrigerate for about 20 minutes.",
      "Heat a wok or large frying pan until very hot, then add the 600ml (1 pint) of oil (or water if preferred).",
      "Once hot, remove the wok from the heat and quickly add the chicken pieces, stirring constantly to prevent them from sticking together.",
      "After approximately 2 minutes, when the chicken turns white, drain it promptly in a stainless steel colander set over a bowl.",
      "Discard the oil or water used for cooking the chicken.",
      "If using water instead of oil, bring it to a boil in a pan before adding the chicken.",
      "Remove the pan from the heat, add the chicken pieces immediately, and stir vigorously to keep them separated.",
      "After about 2 minutes, when the chicken is white, drain thoroughly and discard the water.",
      "Add 1½ tablespoons of oil to the pan and reheat.",
      "Add the chopped ginger and garlic, stir-frying for 30 seconds until fragrant.",
      "Pour in the rice wine, add 1 teaspoon of salt, the remaining teaspoon of sesame oil, and the mango pieces.",
      "Gently stir-fry for 2 minutes until the mango is warmed through.",
      "Add the cooked chicken back into the pan and stir gently to combine evenly.",
      "Transfer to a serving platter, garnish with the chopped coriander, and serve immediately."
    ],
    "notes_ingredients": "Groundnut or vegetable oil can be used, or water as an alternative for cooking the chicken. Shaoxing rice wine may be replaced with dry sherry if preferred.",
    "notes_instructions": null
  }
]