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": "2d2aee144de943d8a4cc139ff283d82f",
    "updated": "2025-05-19T20:44:21.806Z",
    "title": "Five-Spice Red Braised Pigeons",
    "subtitle": null,
    "description": "This recipe features five-spice powder that imparts a wonderful flavor to the pigeons, while the soy-based braising sauce contributes a rich brown hue. Chinese cooks typically blanch pigeons before braising to remove any impurities. Braising is an excellent method to keep the pigeons tender and moist. Alternatively, quails or other small game birds can be used. This dish is delicious served cold, making it a great choice for an exotic picnic.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 450g squab pigeons, cut in half lengthwise"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "dark soy sauce",
          "light soy sauce",
          "hoisin sauce",
          "five-spice powder",
          "shaoxing rice wine or dry sherry",
          "chinese rock sugar or granulated sugar"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "finely chopped spring onions",
          "finely chopped fresh ginger"
        ]
      }
    ],
    "instructions": [
      "Blanch the pigeons by placing them in a large pan of boiling water and cooking for about 5 minutes.",
      "Remove the pigeons using a slotted spoon and discard the water.",
      "In a medium-sized pan, combine all the sauce ingredients and bring to a boil.",
      "Reduce the heat to simmer and add the pigeons to the sauce.",
      "Cover the pan and gently braise over low heat for about 35 minutes, or until the pigeons are tender.",
      "Take the pigeons out of the pan with a slotted spoon and allow them to cool.",
      "Chop the pigeons into bite-sized pieces and arrange them on a warm serving platter.",
      "Sprinkle the spring onions and ginger over the pigeons and serve immediately.",
      "To serve cold, let the pigeon pieces cool completely before sprinkling with the garnish.",
      "Wrap the dish in clingfilm and refrigerate until ready to serve."
    ],
    "notes_ingredients": "You may substitute quails or other small game birds if preferred.",
    "notes_instructions": "The braising sauce can be saved and frozen for future use."
  }
]