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": "78948ea7f0874b5898bc40b0ff733de8",
    "updated": "2025-05-19T22:52:42.026Z",
    "title": "Beggar's Chicken",
    "subtitle": null,
    "description": "This recipe has various stories about its origins. The most popular tale tells of a beggar who, after stealing a chicken and escaping his pursuers, began cooking it over a campfire by a river. When it was partially cooked, he heard his pursuers approaching and, in haste, buried the chicken in the mud by the riverbank before fleeing. Once the danger was gone, he retrieved the mud-covered chicken, finished cooking it, and discovered a tender and flavorful meal. Over time, this traditional dish has been refined into the recipe presented here.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.6 kg chicken",
          "minced pork",
          "sesame oil",
          "salt and white pepper",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "chinese black mushrooms",
          "cloud ear or tree ear mushrooms",
          "water chestnuts, fresh or tinned",
          "groundnut or vegetable oil",
          "finely chopped spring onions",
          "finely chopped fresh ginger",
          "sichuan preserved vegetables, rinsed and coarsely chopped",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Dry the chicken thoroughly inside and out using kitchen paper.",
      "In a small bowl, combine the minced pork with the sesame oil, ½ teaspoon salt, ½ teaspoon white pepper, 2 teaspoons light soy sauce, and 1 tablespoon rice wine.",
      "Soak the black mushrooms in warm water for 20 minutes, then drain and squeeze out any excess liquid.",
      "Remove and discard the stems and roughly chop the mushroom caps.",
      "Soak the cloud ear or tree ear mushrooms in warm water for 20 minutes, then drain and rinse several times to eliminate any sand.",
      "Remove and discard any tough parts and chop them roughly.",
      "If using fresh water chestnuts, peel and chop them finely. If using tinned, rinse well, drain, and chop finely.",
      "Heat a wok or large frying pan until very hot. Add the oil, then stir-fry the spring onions and ginger for about 10 seconds.",
      "Add the pork mixture and stir-fry for 3 minutes. Then add the mushrooms, cloud ears or tree ears, water chestnuts, Sichuan preserved vegetables, the remaining tablespoon of rice wine, the remaining 2 teaspoons of light soy sauce, and the sugar. Continue stir-frying for 5 minutes.",
      "Transfer the mixture to a bowl and allow it to cool completely.",
      "Preheat the oven to 230°C/450°F/gas mark 8. Stuff the cooled pork mixture into the chicken cavity and secure it with a skewer.",
      "Place the chicken breast side down in a roasting tin. Cook in the oven for 15 minutes until browned, then reduce the temperature to 180°C/350°F/gas mark 4.",
      "Roast for an additional 35 minutes, then turn the chicken breast side up and cook for a further 15 minutes.",
      "Allow the chicken to rest for at least 20 minutes before carving and serving with the stuffing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]