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": "d10c06031a294f64aceead6bdf6c15ae",
    "updated": "2025-05-20T01:37:56.193Z",
    "title": "Smoked Chicken",
    "subtitle": "",
    "description": "Among the various traditional Chinese methods for preserving and flavoring food, smoking stands out as particularly appealing. Although not commonly practiced in most modern kitchens, smoking is easier to do than it might seem. The overall process takes time, but the actual cooking is fairly quick. First, the chicken is marinated, then gently steamed, and finally lightly smoked. The final dish is a tender, flavorful chicken with the distinctive richness typical of smoked foods. It can be enjoyed warm or cold, making it perfect for picnics or as an intriguing starter for any meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 1.6 1.75 kg chicken",
          "salt and white pepper",
          "roasted and ground sichuan peppercorns",
          "five-spice powder",
          "spring onions",
          "fresh ginger"
        ]
      },
      {
        "section": "For the Smoking Mixture",
        "ingredients": [
          "black tea",
          "uncooked long grain white rice",
          "brown sugar",
          "whole star anise, broken into sections",
          "chinese cinnamon bark, broken into sections"
        ]
      }
    ],
    "instructions": [
      "Rub the chicken thoroughly inside and out with 2 tablespoons of salt, the Sichuan peppercorns, five-spice powder, and 1 teaspoon of white pepper.",
      "Wrap the chicken tightly in clingfilm and refrigerate it overnight.",
      "The following day, unwrap the chicken and place the spring onions and ginger inside the cavity.",
      "Prepare a steamer or place a rack inside a wok or deep pan, then add 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Place the chicken on a heatproof plate and carefully lower it onto the rack or into the steamer.",
      "Reduce the heat to low and cover the wok or pan securely.",
      "Steam gently for 1½ hours, or until the chicken is fully cooked.",
      "Allow the chicken to cool completely.",
      "Line the inside of the wok with foil.",
      "Spread the tea, rice, sugar, star anise, and cinnamon on the bottom of the wok.",
      "Lightly oil a rack and set it above the smoking mixture.",
      "Place the chicken on the rack.",
      "Heat the wok over high heat until the mixture starts to burn.",
      "Lower the heat to medium, cover the chicken with foil, and smoke for 15 minutes.",
      "Turn off the heat and leave the chicken covered for an additional 10 minutes.",
      "Remove the chicken from the wok and discard the smoking ingredients and foil.",
      "Carve or cut the chicken into pieces and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]