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": "2f1ee5d8f2754a8bb26036cb3d62b999",
    "updated": "2025-05-19T20:50:08.183Z",
    "title": "Tianjin Cabbage with Chicken Consommé",
    "subtitle": "",
    "description": "A clear soup or consommé is a renowned specialty from southern China. The chicken stock is exceptionally flavorful, rich in intense chicken aroma and taste. Only the most suitable vegetables are added; in this case, Tianjin preserved vegetable provides a slightly sharp texture that complements the delicate and distinctive broth. This refined soup is perfect for an elegant dinner and is simple to prepare if the stock is ready in advance. Leftover soup freezes very well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken stock",
          "x 1.75 kg chicken, cut into pieces",
          "spring onions",
          "ginger",
          "lean pork",
          "chinese leaves",
          "tianjin preserved vegetable, rinsed and finely chopped",
          "groundnut or vegetable oil",
          "salt and white pepper"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "cornflour"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Bring the chicken stock to a gentle simmer in a large pot.",
      "In a separate large pot, bring water to a boil and blanch the chicken pieces for 10 minutes.",
      "Cut the spring onions into 5cm (2in) lengths.",
      "Add the blanched chicken pieces to the simmering stock along with the ginger and spring onions. Simmer for 30 minutes, skimming off any scum or fat that rises to the surface.",
      "Continue to simmer the stock for an additional hour, then remove and discard the chicken pieces, ginger, and spring onions.",
      "Skim off as much fat as possible from the surface of the stock.",
      "Slice the pork thinly, then cut into fine shreds.",
      "Place the pork in a large bowl, add the marinade ingredients, mix well, and refrigerate for 20 minutes.",
      "Finely shred the Chinese leaves.",
      "Bring another pot of water to a boil, blanch both the fresh Chinese leaves and the preserved Tianjin vegetable for 1 minute, then drain thoroughly and set aside.",
      "Heat a wok or large frying pan until hot, then add the oil. When the oil is heated, stir-fry the marinated pork for 30 seconds, then remove using a slotted spoon and set aside.",
      "Season the stock to taste with salt and white pepper, then pour it into a soup tureen.",
      "Add the stir-fried pork and vegetables to the soup, stir in the sesame oil, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]