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": "2732fdd4038d4d4bb0c7748a11bd5e0e",
    "updated": "2025-05-19T20:26:37.452Z",
    "title": "Whole Stuffed Chicken Skin",
    "subtitle": "",
    "description": "This impressive recipe features chicken skin that is carefully removed, stuffed, shaped, and deep-fried to perfection. The skinned chicken can be reserved for other dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quantity savoury glutinous rice stuffing",
          "x 1.2 kg chicken",
          "groundnut or vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Begin by carefully removing the skin from the chicken.",
      "Using your fingers, start loosening the skin from the neck end.",
      "Work gently until you reach the opposite end, then carefully separate the skin from the breast area.",
      "Locate the joint where the wing connects to the body and cut it from the body with poultry shears, keeping the wing intact.",
      "Repeat this process on the other wing joint.",
      "With a small, sharp knife, starting at the back of the neck, carefully cut the skin away from the backbone, cutting towards the bone while gently pulling the skin back.",
      "As the skin loosens, pull it over the chicken as though turning it inside out.",
      "Continue cutting along the bone and gently pull the skin away from the back.",
      "Remove the tail from the chicken, but keep it attached to the skin.",
      "Carefully pull the skin over the thighs and legs, using a knife to free any fibers attaching the skin to the legs.",
      "Cut the last joint of each leg while leaving it attached to the skin.",
      "Turn the entire chicken skin right side out.",
      "Secure the neck end with a skewer, then gently stuff the cold rice stuffing through the tail end.",
      "Push the stuffing in to reshape the chicken, being careful not to overfill; the filling should remain somewhat loose.",
      "Skewer the tail and place the stuffed skin on a heatproof plate.",
      "Prepare a steamer, or set a rack in a wok or deep pan, filling it with 5cm (2in) of water.",
      "Bring the water to a boil.",
      "Lower the plate with the stuffed chicken into the steamer or onto the rack.",
      "Reduce the heat to low, cover, and steam gently, replenishing the water as needed.",
      "After steaming for 1 hour, discard any accumulated liquid and allow the chicken skin to cool.",
      "Once cooled, wrap loosely in clingfilm and refrigerate until ready to serve.",
      "When ready to serve, heat a large wok and add the oil.",
      "Once the oil is hot, carefully lower the stuffed chicken into the wok, breast side up.",
      "Baste the chicken with the hot oil until the skin is golden brown and crispy.",
      "Remove from the oil and drain on kitchen paper before serving.",
      "Enjoy your creation and treat yourself to a glass of wine!"
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]