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": "84a1bff85df54dccb346a58cec85d9a2",
    "updated": "2025-05-19T23:08:36.790Z",
    "title": "Cashew Chicken",
    "subtitle": "A dish that balances tender chicken with crunchy cashew nuts for a delightful texture contrast.",
    "description": "This dish highlights the Chinese love for combining contrasting textures. Tender, juicy pieces of chicken are paired with sweet, crunchy cashew nuts. Traditionally, the Chinese version would use peanuts as cashew nuts are less common in Chinese cooking. This recipe follows key Chinese cooking techniques: velveting the chicken to lock in moisture, followed by stir-frying with spices to infuse flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts",
          "egg white",
          "cornflour",
          "salt",
          "groundnut or vegetable oil, or water, plus 2 teaspoons oil",
          "roasted cashew nuts",
          "shaoxing rice wine or dry sherry",
          "light soy sauce"
        ]
      },
      {
        "section": "For the Garnish",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Cut the chicken breasts into 1cm (½ inch) cubes.",
      "In a small bowl, combine the chicken with the egg white, cornflour, and 1 teaspoon of 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 hot, remove the pan from the heat and immediately add the chicken pieces, stirring quickly to prevent sticking.",
      "After approximately 2 minutes, when the chicken turns white, drain it swiftly in a stainless steel colander set over a bowl.",
      "Discard the oil.",
      "If using water instead of oil, bring it to a boil in a pan.",
      "Remove the pan from heat and immediately add the chicken pieces, stirring vigorously to avoid sticking.",
      "After about 2 minutes, when the chicken turns white, quickly drain it in a stainless steel colander set over a bowl.",
      "Discard the water.",
      "If you used a wok or frying pan to cook the chicken, wipe it clean with kitchen paper.",
      "Heat the pan until very hot, then add the remaining 2 teaspoons of oil.",
      "Add the cashew nuts and stir-fry for 1 minute, then add the rice wine and soy sauce.",
      "Return the chicken to the pan and stir-fry the mixture for another 2 minutes.",
      "Garnish with the spring onions and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]