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": "407583f327e14a9e98b69d12a14a74ba",
    "updated": "2025-05-19T21:17:19.654Z",
    "title": "Walnut Chicken",
    "subtitle": "This recipe combines the crunchy texture of walnuts with tender chicken in a classic stir-fry dish. For variety, you can try using other nuts such as pine nuts or almonds, but ensure the nuts are very fresh. Older nuts may become soft and negatively affect both the texture and flavor of the dish.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts",
          "egg white",
          "cornflour",
          "salt",
          "walnuts, shelled halves or pieces",
          "groundnut or vegetable oil, or water, plus 1 tablespoon oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "light soy sauce"
        ]
      }
    ],
    "instructions": [
      "Cut the chicken breasts into 2.5cm (1in) cubes.",
      "Mix the chicken with the egg white, cornflour, and 1 teaspoon of salt in a small bowl, then refrigerate for about 20 minutes.",
      "Blanch the walnuts in boiling water for about 5 minutes, then drain them well.",
      "Heat a wok or large frying pan until very hot and add 300ml (10fl oz) of oil (or water if preferred).",
      "Once the oil is very hot, remove the pan from the heat and immediately add the chicken, stirring quickly to prevent the pieces from sticking together.",
      "After about 2 minutes, when the chicken has turned white, drain it quickly in a stainless steel colander placed over a bowl.",
      "Discard the oil.",
      "If using water instead of oil, bring it to a boil in a pan.",
      "Remove from heat and immediately add the chicken pieces, stirring continuously to keep them separated.",
      "After about 2 minutes, when the chicken turns white, drain in a stainless steel colander over a bowl.",
      "Discard the water.",
      "If a wok or frying pan was used to cook the chicken, wipe it clean with kitchen paper.",
      "Reheat the pan until very hot and add the remaining tablespoon of oil.",
      "Add the walnuts and stir-fry for 1 minute, then remove and set aside.",
      "Add the garlic, ginger, and spring onions, stir-frying briefly for a few seconds.",
      "Return the walnuts to the pan, add the remaining ingredients, then add the chicken back and stir-fry the mixture for another 2 minutes.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]