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

    [
  {
    "recipeCode": "4ce708f70cbd41cbbe28b6e8e965d458",
    "updated": "2025-04-25T17:01:14.458Z",
    "title": "Poached Chicken with Star Anise, Soy, and Brown Rice",
    "subtitle": null,
    "description": "This recipe presents a fragrant and delicate chicken dish served over wholesome brown rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(225g) brown basmati rice",
          "salt and freshly ground black pepper",
          "five-spice powder",
          "chicken breasts, skinned",
          "star anise",
          "(5cm) piece of fresh ginger root, finely sliced",
          "red chiles, seeded and finely sliced lengthwise",
          "dark soy sauce",
          "(100g) sugarsnap peas, finely sliced lengthwise"
        ]
      }
    ],
    "instructions": [
      "1. Place the rice in a large pot of salted water and cook for 30-35 minutes, or as directed on the package instructions. Drain the rice, return it to the pot, cover, and set aside.",
      "2. Season the chicken breasts with five-spice powder and set aside. In a separate large pot, combine 3½ pints (1.7 liters) of water, star anise, ginger, chiles, and soy sauce. Bring the mixture to a boil, then gently place the chicken breasts into the pot. Reduce the heat to a simmer and cook until the chicken is thoroughly cooked, approximately 20 minutes. To check for doneness, pierce the chicken with a sharp knife; the juices should run clear. Once cooked, remove the chicken from the pot and set aside.",
      "3. Increase the heat under the pot with the remaining liquid and bring it to a boil. Continue boiling until the liquid has reduced by half. Check the seasoning and add freshly ground black pepper if necessary; the soy sauce should provide sufficient saltiness.  Add the sugarsnap peas to the broth during the last two minutes of cooking.  Slice or shred the cooked chicken into bite-sized pieces, if desired, and return it to the broth. Remove the star anise before serving.  Serve the brown rice in individual bowls, topped with the chicken and broth."
    ],
    "notes_ingredients": null,
    "notes_instructions": "While star anise adds flavor to the dish, it's not meant to be eaten and should be removed before serving."
  }
]