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

    [
  {
    "recipeCode": "98cd02fd79af41d2a1fda9175d0216f0",
    "updated": "2025-05-19T23:40:32.688Z",
    "title": "Soy Sauce Chicken",
    "subtitle": null,
    "description": "Many people are pleasantly surprised when they taste Soy Sauce Chicken for the first time. Contrary to expectations of saltiness suggested by the name, the dish features tender, juicy chicken immersed in a flavorful and delicate sauce. The steeping method used here ensures the chicken remains moist and allows the sauce's rich flavors to infuse the meat gently. The chicken can be served warm, but it is often best enjoyed at room temperature or chilled, making it an excellent choice for picnics or as a cold appetizer. The steeping liquid can be used as a sauce, and any leftovers can be frozen for making more Soy Sauce Chicken in the future.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 1.5 1.75 kg chicken (1.814 kg).",
          "spring onions",
          "fresh ginger",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "chicken stock or water",
          "dark soy sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry, or dry sherry mixed with 150 ml chicken stock",
          "chinese rock sugar or granulated sugar",
          "whole star anise",
          "chinese cinnamon bark or cinnamon sticks",
          "cumin seeds"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "fresh coriander"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the sauce: combine all sauce ingredients in a large pan and bring the liquid to a gentle simmer.",
      "Fill the chicken cavity with the whole spring onions, ginger slices, 2 tablespoons of salt, and 1 teaspoon of black pepper.",
      "Place the chicken breast side down into the pan and add the sauce mixture.",
      "If the liquid does not fully cover the chicken, add additional stock or water as needed.",
      "Return the liquid to a simmer and cook for about 20 minutes, skimming off any fat or foam that rises to the surface.",
      "Flip the chicken over so that the breast side is against the bottom of the pan.",
      "Turn off the heat, cover the pan tightly, and let it steep for 1 hour.",
      "After steeping, carefully remove the chicken with a slotted spoon and transfer it to a plate to cool.",
      "Once cooled, the chicken can be refrigerated or cut into pieces for serving.",
      "Skim off any surface fat from the sauce and spoon the sauce over the chicken.",
      "Finish by garnishing with fresh coriander sprigs before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]