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": "80a437b91097420c9c899393f098b2d2",
    "updated": "2025-05-19T22:58:13.991Z",
    "title": "Ham and Pigeon Steamed in Soup",
    "subtitle": null,
    "description": "This recipe features a distinctive cooking technique called double-steaming, where flavorful ingredients are steamed for hours inside a covered casserole filled with soup. This method extracts deep flavors, resulting in a clear yet rich broth. Often used for classic dishes such as Bird's Nest Soup and various medicinal herbal broths, it produces an elegant consommé perfect for special occasions. Other game birds like partridge, snipe, woodcock, or quail can be substituted with excellent results. To ease preparation, this soup can be made ahead and frozen—it reheats beautifully.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 450 g pigeons",
          "parma ham or lean smoked bacon, shredded",
          "chicken stock",
          "spring onions",
          "fresh ginger",
          "shaoxing rice wine or dry sherry",
          "salt"
        ]
      }
    ],
    "instructions": [
      "With a sharp, heavy knife or cleaver, cut the pigeons into quarters.",
      "Bring a pan of water to a boil, then reduce the heat, add the pigeons, and simmer for 10 minutes to remove excess fat and impurities.",
      "Lift the pigeons out with a slotted spoon and discard the water.",
      "Set up a steamer or place a rack inside a wok or deep pan, adding about 5cm (2in) of water. Bring this water to a boil over high heat.",
      "Meanwhile, bring the chicken stock to a boil in a separate large pan, then pour it into a heatproof glass or ceramic casserole.",
      "Add the pigeons, shredded ham, spring onions, ginger slices, rice wine, and ½ teaspoon of salt to the casserole. Cover it tightly with a lid or foil.",
      "Place the casserole on the rack inside the steamer or wok, then cover the entire setup tightly with a lid or foil to create a double-steaming environment.",
      "Lower the heat and steam gently for 2 to 3 hours, or until the pigeon is tender.",
      "Replenish the water in the steamer as needed during cooking.",
      "Alternatively, the soup can be simmered very slowly in a conventional pan, though the flavor will differ.",
      "Once cooked, remove all ingredients with a slotted spoon, discarding the spring onions, ginger, and ham.",
      "Serve the soup alongside the pigeon pieces.",
      "This dish can be served immediately or cooled and stored in the refrigerator or freezer for reheating later."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This recipe pairs well with other game birds such as partridge, snipe, woodcock, or quail, which can be used as substitutes."
  }
]