Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/staple/照烧鸡腿饭.md

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+# How to Make Teriyaki Chicken Rice
+
+Golden, appetizing teriyaki chicken drizzled with a rich, sweet-and-savory sauce, paired with fresh vegetables and steaming rice. Simple, quick, and full of flavor—the perfect comfort food for one.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chicken thighs
+- Cooking wine
+- Light soy sauce
+- Honey (optional)
+- Coarsely ground black pepper
+- Black pepper powder
+- Salt
+- Broccoli (use non-spicy green peppers as a substitute if unavailable)
+- Carrots
+- Dark soy sauce
+- Garlic
+- Ginger
+- Cooking oil
+- Water
+- Cooked rice
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 1–2 people.
+
+Per serving:
+
+- Chicken thighs: 500 g (approximately 3 pieces)
+- Cooking wine: 15 ml
+- Light soy sauce: 30 ml
+- Honey: 15 ml (if unavailable, substitute with 20 g white sugar + 5 g cornstarch + 0.5 ml lemon juice or vinegar)
+- Coarsely ground black pepper: 5 g
+- Black pepper powder: 5 g
+- Salt: 2.5 g
+- Broccoli: 50 g
+- Carrots: 50 g
+- Dark soy sauce: 12 ml
+- Garlic: 10 g
+- Ginger: 10 g
+- Cooking oil: 15–25 ml
+- Water: 30 ml
+- Cooked rice: 300–400 g
+
+## Instructions
+
+- Take one chicken thigh and place it skin-side down on a cutting board.
+- Using the tip of a knife, gently score along the contour of the bone from one end to the other.
+- Use your fingers or the back of the knife to slowly separate the meat from the bone, exposing it. If you encounter sinew, cut it with the knife tip.
+- Once the meat is fully separated, hold one end of the bone, gently twist, and pull it out.
+- Repeat the above steps to debone all chicken thighs.
+- Marinate the deboned chicken thighs with black pepper powder, coarsely ground black pepper, salt, and ginger slices for 5 minutes.
+- In a bowl, mix cooking wine, light soy sauce, honey, dark soy sauce, and water until well combined.
+- Blanch the vegetables for 1–2 minutes until cooked, then remove and set aside.
+- Heat a pan with 15 ml of oil and sauté garlic until fragrant.
+- Add the chicken thighs and pan-fry over medium-low heat until both sides are golden brown. If the pan feels too dry, add 5–10 ml of oil.
+- Pour in the prepared sauce, cover the pan, and simmer over medium-low heat (use low heat on a gas stove) for 5–10 minutes until the chicken is fully cooked and the sauce is thickened and bubbling.
+- Slice the chicken, arrange it on top of the rice with the vegetables, and drizzle with the pan sauce. Enjoy slowly!
+
+## Additional Tips
+
+- If using a combination of white sugar and cornstarch as a substitute, ensure they are completely dissolved before adding to the pan to prevent burning.
+- Stir the dish every 3–5 minutes during simmering to avoid localized overheating.
+- If the sauce starts bubbling vigorously, turns dark brown, or forms fine caramelized crystals at the edges, immediately turn off the heat.
+
+- Reference: [【Teriyaki Chicken Rice Step-by-Step Photos, How to Make Delicious Teriyaki Chicken Rice】Sister Xiaoxiao_Xia Chu Fang](https://www.xiachufang.com/recipe/104126605/)
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.