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": "c847eb683e434d839400e4242eaa32ab",
    "updated": "2025-05-20T01:26:32.231Z",
    "title": "Crispy Shrimp Paste Chicken",
    "subtitle": null,
    "description": "I first tasted this chicken dish alongside Willie Mark, one of Hong Kong's most respected food critics. We were dining at the Sun Tung Lok restaurant in Harbour City, and I was unprepared for the exceptional quality of what seemed to be a simple fried chicken dish. I immediately tried to recreate it at home, and since then, it has become a regular favorite in my cooking repertoire. The shrimp paste provides a distinctive, aromatic, and exotic flavor that must be used sparingly due to its intensity. The key to the chicken's extra crispiness lies in the double frying technique.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1kg whole chicken",
          "plain flour or potato flour, for dusting",
          "groundnut or vegetable oil, for deep-frying"
        ]
      },
      {
        "section": "For the shrimp paste marinade",
        "ingredients": [
          "shrimp paste or sauce",
          "shaoxing rice wine or dry sherry",
          "ginger juice, squeezed from 50 g fresh ginger",
          "sugar",
          "sesame oil",
          "light soy sauce"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Chop the chicken into bite-sized pieces using a heavy knife or a Chinese cleaver.",
      "Combine the marinade ingredients in a bowl, then add the chicken pieces and allow them to rest at room temperature for 30 minutes.",
      "Heat a wok or a large deep frying pan until it is hot, then add the oil.",
      "Drain the chicken pieces, lightly dust them with flour, and shake off any excess.",
      "When the oil is hot, add half of the chicken pieces and deep-fry for 5 minutes, or until they turn golden brown.",
      "Drain on kitchen paper, then repeat the frying process with the remaining chicken pieces.",
      "Before serving, remove any debris from the oil using a fine mesh ladle.",
      "Reheat the oil until it is very hot and re-fry all the chicken pieces for 1 minute, or until they are golden brown and heated through.",
      "Drain on kitchen paper, sprinkle with the chopped spring onions, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The chicken remains on the bone to help retain its flavor and moisture. Using a seafood paste to season chicken reflects a typical southern Chinese influence, particularly inspired by Chiu Chow cuisine. After marinating and the initial frying, the chicken is fried a second time just before serving, making it an excellent choice for a dinner party."
  }
]