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

    [
  {
    "recipeCode": "59b938f6de384d7e85e1f48587be60b3",
    "updated": "2025-05-11T12:49:14.335Z",
    "title": "Chinese Chicken Curry",
    "subtitle": "Brought to China by the Cantonese from Malaysia, this distinctive sauce is also commonly served with fish balls and beef brisket.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut oil",
          "chicken breast fillets, sliced into thin strips",
          "onion, roughly chopped",
          "button mushrooms, sliced",
          "salt",
          "sugar",
          "peas"
        ]
      },
      {
        "section": "For the curry sauce",
        "ingredients": [
          "groundnut oil",
          "onions, sliced into strips",
          "garlic cloves, crushed",
          "carrots, sliced into small discs",
          "plain (all-purpose) flour",
          "curry powder (use your favourite: mild, medium or hot).",
          "chicken stock",
          "honey",
          "light soy sauce",
          "bay leaf",
          "garam masala"
        ]
      }
    ],
    "instructions": [
      "To begin, prepare the curry sauce: heat the oil in a wok or non-stick saucepan, add the onion and garlic, and cook until softened.",
      "Add the carrots and simmer over low heat for 10-12 minutes.",
      "Mix in the flour and curry powder, cooking for 1 minute.",
      "Slowly pour in the chicken stock, stirring until smooth, then add the honey, soy sauce, and bay leaf.",
      "Bring the mixture to a gentle boil, then lower the heat and simmer for 15 minutes until the sauce thickens but remains pourable.",
      "Stir in the garam masala, strain the sauce through a sieve, and set aside.",
      "Heat oil in a wok over medium heat, add the chicken, and stir-fry for 2 minutes.",
      "Add the onion and mushrooms, cooking for another 2-3 minutes until the chicken is fully cooked.",
      "Season with salt and sugar, mix well, then pour in the strained curry sauce and add the peas.",
      "Bring to a boil, then reduce to a simmer for 3 minutes to allow the sauce to thicken again.",
      "If the sauce becomes too thick, add a little water to adjust the consistency.",
      "Serve with steamed rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]