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

    [
  {
    "recipeCode": "5d14b6bc081049c6b6f2aa3356a7e732",
    "updated": "2025-05-18T15:53:28.416Z",
    "title": "Sam Gye Tang",
    "subtitle": "CHICKEN AND GINSENG SOUP",
    "description": "Sam gye tang remains one of Gareth's most unforgettable meals from our first trip to Korea together. During a weekend hike with my family up one of Seoul's many mountains, we grew quite tired after a few hours and ready for a break. Suddenly, we found a clearing with a stream flowing just ahead. Across the stream were two restaurants. Each ajumma came out inviting us to join them for lunch, so we crossed the bridge and chose the less insistent one. There, we enjoyed an incredible meal featuring dotori muk (acorn jelly), pajeon (spring onion pancake), and sam gye tang. Whether it was hunger from the hike, the fresh mountain air, or simply the delicious food, sam gye tang quickly became one of Gareth's favorite dishes. Traditionally, this soup is eaten during the hottest days of summer (Sambok). The ginseng is believed to raise body temperature, promoting sweating and thus helping to cool you down. However, for me, it is warming and comforting, making it an ideal dish for a cold winter evening.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "short-grain rice",
          "whole chicken, about 1.5 kg",
          "whole garlic cloves",
          "ginseng root, whole",
          "piece of fresh root ginger, peeled and sliced",
          "jujube (dried red dates).",
          "water, plus extra if needed"
        ]
      },
      {
        "section": "TO GARNISH",
        "ingredients": [
          "spring onions, trimmed and finely sliced"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "salt",
          "finely ground white pepper"
        ]
      }
    ],
    "instructions": [
      "1 Place the rice in a small bowl, cover it with water, and let it soak for 30 minutes. Then drain.",
      "2 If the chicken is tied, remove any string and loosen the legs. Stuff the cavity with the rice and 5 of the garlic cloves. Close the cavity, folding any loose skin over the opening, and secure it with a couple of toothpicks to keep it shut.",
      "3 Put the chicken in a large, heavy-bottomed saucepan or stockpot. Add the ginseng, ginger, jujube, and remaining garlic cloves. Pour in enough water to just cover the chicken (add more water if needed). Cover with a lid and bring to a boil. Boil vigorously for 30 minutes, then lower the heat and simmer for another 40 minutes until the chicken is fully cooked.",
      "4 Sprinkle with spring onions and serve the soup in the center of the table with salt and freshly ground white pepper, allowing everyone to season their portions to their liking."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This dish is often prepared using small poussins as individual servings, but we prefer it as a sharing meal like the one we enjoyed in the mountains. Provide each diner with an empty bowl along with salt and pepper so they can select their preferred chicken pieces, scoop out the sticky rice from inside, and season according to their taste."
  }
]