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": "5c61c585a54b4a548039a3ec98429519",
    "updated": "2025-05-17T10:08:08.209Z",
    "title": "Musanif Djaj",
    "subtitle": "(Twice-Fried Chicken Dumplings)",
    "description": "These dumplings are made with a simple, pancake-like batter and require a two-step frying process to maintain their shape while staying thin and crispy. They can be either deep-fried or shallow-fried, though the shallow-fried version offers a slightly chewier texture. The effort put into these steps is worthwhile, as these crisp, chewy patties filled with sweet, charred onions and shredded chicken represent one of the most delightful and unique snacks in Omani cuisine.",
    "ingredients": [
      {
        "section": "FILLING",
        "ingredients": [
          "boneless, skinless chicken breast, cut into (25.4 mm) pieces",
          "finely minced garlic",
          "finely minced fresh ginger",
          "freshly squeezed lime juice, divided",
          "vegetable oil",
          "red onions, minced",
          "kosher salt",
          "ground cinnamon",
          "ground black pepper",
          "serrano chile, seeded and minced",
          "minced fresh cilantro"
        ]
      },
      {
        "section": "BATTER",
        "ingredients": [
          "unbleached all-purpose flour",
          "eggs",
          "kosher salt",
          "vegetable oil, plus more for frying"
        ]
      }
    ],
    "instructions": [
      "To prepare the filling, bring 2 cups of water to a boil in a medium saucepan. Add the chicken, garlic, ginger, and 1 tablespoon of the lime juice. Cover and cook over medium heat for 45 minutes.",
      "Drain the chicken mixture, discarding the cooking liquid.",
      "Once the chicken mixture is cool enough to handle, finely chop the chicken, garlic, and ginger.",
      "Heat the vegetable oil in a medium skillet over medium-high heat. Sauté the onions until they soften and begin to brown, about 8 to 10 minutes.",
      "Remove from heat and stir in the salt, cinnamon, black pepper, chile, cilantro, the remaining tablespoon of lime juice, and the chopped chicken mixture.",
      "Allow the filling to cool.",
      "Prepare the batter just before assembling the dumplings by whisking together the flour, eggs, salt, 2½ cups water, and vegetable oil to form a thin, pancake-like batter. Add additional water if needed to reach the desired consistency.",
      "Heat a large nonstick skillet over medium-high heat.",
      "Spoon about 1 tablespoon of batter into the pan, spreading it in a circular motion into a thin pancake roughly 2½ inches in diameter.",
      "Place 1 tablespoon of the filling in the center and spread it evenly. Drizzle about 1 teaspoon of batter over the filling.",
      "Cook until the batter sets, about 1 to 2 minutes. Flip the pancake and press down gently with a spatula to flatten; cook for another 1 to 2 minutes, trimming any excess batter to maintain a round shape if desired.",
      "Transfer the cooked musanif to a baking sheet and keep aside until all are prepared.",
      "Repeat the process with the remaining batter and filling, working in batches. Lightly rub the skillet with oil as necessary to prevent sticking and burning.",
      "Pour oil to a depth of ½ to 1 inch into the same skillet and heat over medium-high until a deep-fry thermometer registers approximately 350°F (175°C).",
      "Fry the musanif, turning once, until they turn golden brown and crispy, about 4 to 6 minutes.",
      "Drain the fried dumplings on paper towels and serve warm, accompanied by hot sauce or chutney if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]