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": "6a38d48b5583435ea93ff1183315d197",
    "updated": "2025-05-19T22:26:18.620Z",
    "title": "Shredded Chicken with Sesame Seeds",
    "subtitle": "This is my version of a fragrant Sichuan dish commonly known as 'Strange Taste Chicken' because it combines many flavors—hot, spicy, sour, sweet, and salty all at once. It is delicious served hot, but also works wonderfully chilled. I simply let it cool to room temperature before serving. The sesame seeds add a crunchy texture that contrasts nicely with the tender chicken.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts",
          "egg white",
          "cornflour",
          "salt",
          "groundnut or vegetable oil, or water, plus 1 tablespoon oil",
          "white sesame seeds"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "dark soy sauce",
          "chinese black rice vinegar or cider vinegar",
          "chilli bean sauce",
          "sesame oil",
          "sugar",
          "shaoxing rice wine or dry sherry",
          "roasted sichuan peppercorns",
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Cut the chicken breasts into strips about 7.5cm (3in) long.",
      "In a small bowl, combine the chicken strips with egg white, cornflour, and ½ teaspoon salt. Refrigerate for about 20 minutes.",
      "Heat a wok or large frying pan until very hot, then add 300ml (10fl oz) of oil (or water if preferred).",
      "Once the oil or water is very hot, remove the pan from the heat and immediately add the chicken strips, stirring vigorously to prevent them from sticking.",
      "After approximately 2 minutes, when the chicken turns white, quickly drain it using a stainless steel colander set over a bowl.",
      "Discard the used oil or water.",
      "If using a wok or frying pan to cook the chicken, wipe it clean with kitchen paper.",
      "Reheat the pan until hot, then add the remaining tablespoon of oil.",
      "Add the sesame seeds immediately and stir-fry for about 30 seconds until lightly browned.",
      "Add all the sauce ingredients to the pan and bring the mixture to a boil.",
      "Return the cooked chicken to the pan and stir-fry for an additional 2 minutes, ensuring the chicken is well coated with the sauce and sesame seeds.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]