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": "d5fcf9e4b317432aa7e3d5628f344998",
    "updated": "2025-05-20T01:46:35.786Z",
    "title": "Stir-Fried Quails",
    "subtitle": null,
    "description": "Quails are highly appreciated in Southeast Asia and southern China for their exceptional flavor and their suitability for stir-frying. This method locks in the juices and taste of the game birds while preventing overcooking. The crunchy texture of bamboo shoots and water chestnuts beautifully balances the tender quail meat. This recipe is inspired by a banquet dish from the former Lee Gardens Rainbow Room Restaurant in Hong Kong. Its bold flavors and vibrant colors make it an excellent main course for a dinner gathering.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quails, fresh or frozen and thawed",
          "water chestnuts, fresh or tinned (drained weight).",
          "tinned bamboo shoots",
          "spring onions",
          "groundnut or vegetable oil",
          "chicken stock",
          "oyster sauce",
          "sugar",
          "cornflour, mixed with 2 teaspoons water"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "cornflour",
          "sesame oil",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "Pat the quails dry both inside and out using kitchen paper.",
      "Using a cleaver or a heavy, sharp knife, cut each quail into approximately 6 pieces.",
      "Place the pieces in a bowl along with the marinade ingredients and add ½ teaspoon each of salt and white pepper.",
      "Mix well, then allow the quails to marinate for 20 minutes.",
      "Prepare the vegetables while the quails marinate.",
      "If using fresh water chestnuts, peel and slice them; if using tinned, rinse thoroughly under cold water.",
      "Rinse the bamboo shoots in cold water and slice them.",
      "Cut the spring onions diagonally into 7.5cm (3in) segments.",
      "Remove half of the quail pieces from the marinade using a slotted spoon.",
      "Heat a wok or large frying pan until very hot, then add half of the oil.",
      "When the oil begins to smoke slightly, stir-fry the quail pieces for about 5 minutes until browned.",
      "Transfer the cooked pieces to a colander or sieve to drain and discard the cooking oil.",
      "Reheat the wok or pan and stir-fry the remaining quail pieces using the other half of the oil.",
      "Drain these pieces similarly, leaving about 1 tablespoon of oil in the wok.",
      "Increase the heat to high and add the spring onions, along with fresh water chestnuts if used, and bamboo shoots; stir-fry for about 2 minutes.",
      "Add the remaining ingredients and bring the mixture to a boil.",
      "Return the quail pieces to the pan and cook for about 3 minutes, ensuring they are fully coated with the sauce.",
      "If using tinned water chestnuts, add them now and continue cooking for an additional 2 minutes.",
      "Serve immediately."
    ],
    "notes_ingredients": "Tinned water chestnuts can substitute fresh ones. Both fresh and frozen quails are suitable for this recipe.",
    "notes_instructions": null
  }
]