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": "4914f992a69d4b83a1f7697d040631f6",
    "updated": "2025-05-19T21:36:23.599Z",
    "title": "Stir-fried Chicken Shreds",
    "subtitle": "This straightforward recipe is quick and easy to prepare, making it perfect for a family meal. The key to keeping the chicken shreds tender and avoiding dryness is to velvet them briefly in oil or water until they turn opaque, then remove them immediately. Feel free to swap in other vegetables like asparagus, carrots, or peas if you prefer.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts",
          "egg white",
          "cornflour",
          "salt and black pepper",
          "fresh bean sprouts",
          "mangetout, trimmed",
          "fresh water chestnuts (or 100 g tinned, drained weight).",
          "spring onions",
          "groundnut or vegetable oil, or water, plus 1 tablespoon oil",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Slice the chicken into very thin shreds, then combine them in a bowl with the egg white, cornflour, and 1 teaspoon of salt.",
      "Stir the mixture well and chill it in the refrigerator for about 20 minutes.",
      "While the chicken marinates, trim the bean sprouts, finely shred the mangetout lengthwise, shred or slice the water chestnuts, and slice the spring onions.",
      "Heat a wok or large frying pan until very hot, then add the 300ml (10fl oz) of oil (or water, if preferred).",
      "Once the oil is hot, remove the pan from heat and immediately add the chicken pieces, stirring vigorously to prevent them from sticking together.",
      "After roughly 2 minutes, when the chicken has turned white, quickly drain it using a stainless steel colander set over a bowl.",
      "Discard the oil.",
      "If using water instead of oil, bring the water to a boil in a pan.",
      "Remove the pan from heat and immediately add the chicken pieces, stirring constantly to keep them separate.",
      "After about 2 minutes, when the chicken has turned white, drain it quickly in a stainless steel colander set over a bowl.",
      "Discard the water.",
      "Heat the wok or frying pan again until hot, add the remaining tablespoon of oil, then add the prepared vegetables and stir-fry for 1 minute.",
      "Add the soy sauce, rice wine, sugar, 1½ teaspoons of salt, and some black pepper to taste, then continue stir-frying for another 2 minutes.",
      "Return the drained chicken to the wok, stir well to combine, then add the sesame oil.",
      "Give everything a few more stirs, then transfer to a warm serving dish and serve immediately."
    ],
    "notes_ingredients": "Other vegetables such as asparagus, carrots, or peas can be used instead of the listed ones to suit your taste.",
    "notes_instructions": ""
  }
]