Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Pan-Seared Sweet & Sour Chicken EkŞi Pekmezli Tavuk","description":"Grape molasses and vinegar combine to make a sweet-and-sour glaze for seared chicken in this dish. I've eaten it often at Tokat Sofrası, a small restaurant set in an old Ottoman house, where the chef prepares dishes that he learned from his mother. The gentle acidity of Turkish grape vinegar or verjus works best in this dish (wine vinegar will be too harsh). If you don't have either, substitute apple cider vinegar, reducing the amount to ½ cup and adding more to taste a teaspoon or two at a time. You want to end up with a sweet-tangy sauce in which neither sugar nor vinegar dominates. Serve this with a simple rice or bulgur pilaf and steamed spinach, or Green Rice Pilaf. The leftover chicken is delicious straight from the refrigerator.","ingredients":[{"section":"For the recipe","ingredients":["3 tablespoons olive oil","4 skin-on chicken legs and thighs (3 to 3½ pounds total)","1½ teaspoons kosher or other coarse salt, or to taste","8 hot green chiles, such as cayenne, Holland, or jalapeño, stems left intact but chiles split and seeded if you like"]},{"section":"For the sauce","ingredients":["½ cup plus 1 tablespoon Turkish grape vinegar or white verjus","½ cup grape molasses","3/4 cup hot water","1 teaspoon Turkish or other crushed red pepper flakes","3/4 teaspoon ground cumin","Freshly ground black pepper","1 small yellow onion, sliced top to bottom into quarters","4 hot green chiles, such as cayenne, Holland, or jalapeño, stems trimmed, or 1 or 2 larger green chiles, such as poblano or Anaheim, stemmed, seeded, and cut into quarters (if using 1 chile) or in half (if using 2 chiles)","1 firm but ripe tomato, cored and cut top to bottom into quarters (optional)"]}],"instructions":["Heat the olive oil over medium-high heat in a heavy skillet large enough to accommodate the chicken pieces in a single layer; the oil is ready when it shimmers.","Sprinkle half the salt over the skin side of the chicken and lay it skin side down in the pan.","Cook, nudging the chicken occasionally after the first couple of minutes with tongs or a spatula to keep it from sticking, until browned, about 8 minutes.","Sprinkle the chicken with the remaining salt, turn it over, and cook until the other side is browned, 5 or 6 minutes.","While the chicken is cooking, make the sauce: Stir the vinegar or verjus, grape molasses, hot water, red pepper flakes, cumin, and a few grinds of black pepper together in a medium bowl.","Remove the browned chicken to a plate and add the first batch of chiles to the pan.","Cook, turning, until they are lightly colored and beginning to soften, about 4 minutes.","Remove to the plate with the chicken.","Drain all but about 1 tablespoon of the fat from the pan and place the pan over medium-low heat.","Return the chicken and chiles the pan, stir the sauce again, and pour it over.","Bring to a boil, reduce to a simmer, and cook, partially covered, for 5 minutes.","Turn the chicken to coat it with the sauce and cook for 5 minutes longer.","Check the consistency of the sauce. It should be no thicker than grape molasses; add hot water to thin if necessary.","Add the onion wedges and turn to coat in the sauce.","Partially cover and cook for another 20 minutes.","At this point, the chicken should be almost done, the meat nearly tender when tested with a sharp knife. The sauce should be the consistency of grape molasses, no thicker-again, add water if necessary.","Add the second batch of the chiles and the tomato wedges, if using, to the pan and raise the heat to medium.","Continue to turn the chicken and vegetables in the sauce as it bubbles, reduces to a thick glaze, and begins to brown, 4 to 5 minutes more.","Remove from the heat and serve, dividing the onion, tomato (if using), and chiles among the plates."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }