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

    [
  {
    "recipeCode": "5a852067eab64205b21be6169d076163",
    "updated": "2025-05-11T12:52:33.546Z",
    "title": "Honey and Lemon Chicken",
    "subtitle": "A popular dish in Cantonese cuisine featuring tender, crispy battered chicken over pineapple, topped with a sweet and tangy lemon sauce.",
    "description": "This dish was a popular choice at my dad's Cantonese restaurant—tender battered chicken, fried until crispy, served on a bed of pineapple and generously coated with a sweet and tangy lemon sauce.",
    "ingredients": [
      {
        "section": "For the chicken",
        "ingredients": [
          "groundnut oil for deep-frying",
          "chicken breast fillets",
          "salt",
          "cornflour (cornstarch).",
          "egg"
        ]
      },
      {
        "section": "For the honey and lemon sauce",
        "ingredients": [
          "lemon cordial",
          "runny honey",
          "custard powder",
          "drained tinned pineapple chunks",
          "lemon, cut into slices, to garnish"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the sauce. Pour the lemon cordial and honey into a wok, then add the custard powder.",
      "Heat over medium heat, stirring continuously until the sauce begins to boil.",
      "Reduce the heat to low and keep stirring until the sauce thickens to your preferred consistency.",
      "Remove from heat and set aside.",
      "Heat a large saucepan or wok over medium-high heat and add enough oil to allow the chicken to float while frying.",
      "Heat the oil to 170°C (345°F).",
      "Meanwhile, butterfly each chicken breast by slicing horizontally partway through and opening it like a butterfly.",
      "Season the chicken with salt.",
      "Place the cornflour on a large plate, and beat the egg in a shallow bowl.",
      "Dredge the chicken in cornflour, shaking off any excess, then dip it into the beaten egg.",
      "Coat the chicken again in cornflour, brushing off any surplus.",
      "Carefully lower the chicken into the hot oil and deep-fry for 6-8 minutes until golden brown, crispy, and fully cooked through.",
      "If using a food probe thermometer, ensure the internal temperature reaches at least 78°C (175°F).",
      "Transfer the chicken to a wire rack or a plate lined with kitchen paper to drain excess oil.",
      "Reheat the sauce, arrange the pineapple chunks on a serving plate.",
      "Slice the chicken into bite-sized pieces, place them on top of the pineapple, and garnish with the lemon slices.",
      "Pour the warm sauce over the dish and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]